Baked Eggs in Portobello Mushroom Caps

Ingredients:

• 6 farm fresh eggs
• 6 portobello mushroom caps
• 6 slice(s) slices of prosciutto
• black pepper
• fresh parsley or thyme
• olive oil

Instructions:

1. Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
2. Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
3. Place one slice of prosciutto inside the mushroom cap.
4. Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
5. Sprinkle with black pepper and fresh herbs of choice – I used parsley but thyme would be great as well. (The prosciutto is salty so I don’t recommend adding more.)
6. CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.

Recipe from paleospirit.com