This is a great, quickly prepared, but elegant looking breakfast and the best part, it is low in sodium (about 11% of our daily allowance) and heart healthy. It is also full of protein and vegetables to get you off on the right foot in the morning. We paired it with grapefruit and seed bread toast for a well rounded, wonderful way to start our Saturday.
Baked Eggs in Portobello Mushrooms. Serves 4.
4 large portobello caps
2 T coconut oil
1/2 lb turkey sausage (I used country sage from the butcher counter), cooked
1 oz fresh goat cheese, crumbled
1 large clove of garlic (or two medium/small), finely chopped
1 handful of organic arugula, rough chopped
4 free range eggs
fresh cracked black pepper
Preheat oven to 375.
Carefully remove stems from the portobellos and clean away the gills with a spoon. Take care not to break the edges of the mushroom so the egg will stay in the cap. Heat coconut to liquid (about 45 seconds in the microwave) and brush the edges and bottoms of each cap.
Line a baking sheet with a silpat or parchment paper. Place each cap on the baking sheet. Fill each cap with 1/4 of the sausage, cheese, arugula and garlic. Create a well in the center of each cap and crack an egg on top of each one. Sprinkle with pepper.
Bake the caps for 23-25 minutes or until the egg has set, but the yolk still moves (i.e. it is still going to be runny when you cut into it). Remove from the oven and serve immediately with your favorite accompaniments.