Portobello Egg Cups

I have a confession to make. I almost always overcook my eggs. I really like them over-medium but often get distracted when I’m cooking them or I turn the heat on too high, and before you know it my eggs are well done. Moral of the story, don’t follow my lead. Give your eggs the full attention they deserve. Lucky for me, these eggs look like they aren’t overcooked…but they definitely are. They still taste good though, which is all that matters, right?

Anyway, whether you overcook your eggs or have a nice runny egg, this is a simple meal to whip up. And, it requires minimal dish washing, which is always a plus in mind since I feel like I’ve been washing dishes about five times a day lately.

Portobello Egg Cups
Serves 2.

2 large Portobello mushrooms
olive oil
2 thin slices ham
2 medium eggs
small handful parsley leaves
salt and pepper, to taste

1. Preheat oven to 400 degrees F. Drizzle a baking sheet with olive oil and set aside.
2. Rinse mushrooms lightly under water, cut off stems, and gently scoop out the gills using a spoon.
3. Place the mushrooms stem side down on the baking sheet and cook for about 10-15 minutes until soft.
4. Meanwhile, cut two pieces of tin foil large enough to make a small nest for the mushrooms. Remove the mushrooms from the oven and let cool for about five minutes. Place the mushrooms on the tin foil stem side up and nest the tin foil around the edges of the mushrooms. This step helps so that the eggs do not spill off the mushroom top.
5. Place one slice of ham on each mushroom top, creating a slight cup shape (use the foil to help you with this).
6. In a separate cup, gently crack one egg at a time and pour the egg over the ham. Add salt and pepper and place back in the oven for about 15 minutes. Watch the eggs carefully so they do not overcook.
7. Garnish with parsley leaves and serve on a bed of lettuce.