Serves: 2

Baked Eggs In Portobello Mushrooms

Baked Eggs In Portobello Mushrooms

Prep time: 5 minutes

Cooking time: 20 minutes


  • 4 large portobello mushrooms
  • Olive oil, to drizzle
  • 4 slices of wafer-thin ham
  • 4 large British Lion eggs
  • 1 tbsp parsley, roughly chopped


  1. Preheat the oven to 220C/200fan/gas mark 6. Line a baking sheet with baking parchment and place the mushrooms on top. Drizzle with olive oil. Bake in the pre-heated oven for ten minutes.
  2. Remove the mushrooms from the oven and drain off any excess liquid. Line each mushroom base with a slice of ham, then crack an egg on top. Season lightly with salt and pepper.
  3. Bake for seven minutes, or until the white is just set and the yolk is still runny.
  4. Serve with the parsley sprinkled on top.

British Lion Eggs is kick-starting this year's British Egg Week (10th - 17th October) with the launch of the #PutanEggonit campaign, which aims to encourage more adventurous ways of eating eggs.

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