This simple recipe for roasted portobello mushrooms and eggs works for breakfast, brunch, or dinner. For a heartier meal, serve with a slice or two of bread to soak up all the egg yolk and juices from the mushrooms.
4 medium portobello mushroom caps
Extra-virgin olive oil
Salt and fresh ground black pepper
Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Remove the stem and wipe the top and sides of each mushroom cap with a damp paper towel to brush off any dirt. Lightly brush with about 2 teaspoons of olive oil and season both sides of the mushrooms with salt and pepper. Bake the mushrooms bottom-up until tender and juices are collecting in the center, about 25 minutes.
Just before serving, heat a non-stick skillet over medium heat. Add a little oil, and then crack the eggs into the pan. Cook until the egg white is opaque and the yolk still runny, 1 to 2 minutes.