Pesto Egg Portobello

This meal is so simple, it can even be made in a toaster oven! That meatiness of the mushroom, egg yolk sauce wrapped up in herby pesto…you drooling yet?

Ok ok, so let me back up just for a second. We got back from Dallas SOOOOOO late my meal planning was done-zo so a little improv was about to go down…with this fridge sitch.

Yup. But… THANKFULLY Ryan brought home some mushrooms for me so he could have dinner leftovers…score! So instantly I was like…PESTO! And I added an egg for some bonus protein.

This recipe starts with a simple pesto. I even got crazy and roasted some pine nuts AND garlic for it to really capture the earthiness, but you could totally cheat with store bought.

The key… while you make the pesto, broil that mushroom cap! It will make the egg cook better with less liquid in the cap.

Other hack with this…be sure you have some mushroom edges left (don’t over-pesto) and make a little hole near the middle for the yolk to sit in to minimize spillage (yup, I went there.)

Ok so ready to dig into that melty yolk? YEAH YOU ARE.

Pesto Egg Portobello for 1

  • 1 T Pesto* Fresh or Storebought (my recipe makes 2 T, save 1/2 for another dish!)
    • 1 T Pine Nuts
    • 2 Cloves Garlic
    • 2 T Chopped Herbs (Parsley, Basil, or a mixture of the 2)
    • 3 T EVOO¬†
    • 1/2 tsp lemon juice
    • Salt
  • 1 portobello mushroom cap
  • 1 egg
  1. Make pesto (or skip to step 2 if using store bought). Roast 1 T pine nuts and 2 garlic cloves in 1 tsp of EVOO (oven 350 about 8 mins) put all contents in food processor. Add 2 T chopped herbs – parsley or basil or a mix of the two. Add 1 T EVOO, a pinch of salt, 1/2 tsp lemon juice and blend. If needed add another tablespoon olive oil.
  2. While making pesto, broil the mushroom. 5 minutes each side, 500 degrees. Remove the mushroom. Then drop the heat to 350.
  3. Spread pesto on mushroom. Take 1 Tablespoon and spread pesto on mushroom. Be careful to get more pesto on the sides and leave a hole in the middle for the egg yolk.
  4. Crack egg and bake! 10ish minutes on 350, until the white is cooked or a little longer for a more solid consistency.

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