Baked Egg In Portobello Mushroom Cups with Kale

I came up with this dish after seeing some gorgeous portobello mushrooms at the grocery store.  I hardly ever make my family breakfast, but this make ahead meal will make it easy to eat breakfast on those busy mornings.

A few simple ingredients are all you need:

  • 2 Portobello Mushrooms, Remove the stem
  • 2 Eggs, leave to sit out to room temp
  • 3 Leafy Pieces of Kale, Minced
  • 1 Minced Scallion
  • Olive Oil
  • Salt & Pepper

Here is what you do:

Add the mushrooms to a hot skillet and sprinkle each side with olive oil. Then place the mushrooms in the oven at 375 degrees for about 25 minutes, or until mostly soft to the touch.

Take the mushrooms out and use a spoon to press down the inside of the mushrooms. Add the minced kale to the inside of the mushroom. Mound the kale pretty high. It will wilt while baking. Make a little divot in the kale. Next sprinkle a little olive oil on the Kale and season it with salt and pepper.

Carefully add an egg to the divots you made in the kale. Then place your skillet into the oven and bake for about 15 minutes. Or until the eggs is cooked to the consistency you choose.


Remove the eggs from the oven and season the tops with salt, cracked black pepper and the minced green onions.

This dish will keep for a couple of days in the fridge.  They easily reheat in the microwave.  I added a little hot sauce to mine and they were superb!