From the Farmer

Egg In A Cap

Published on Recipes

Breakfast, lunch, and dinner. Eggs are one of the easiest protein options for all times of day - even snack (hey, hardboiled eggs)! Just the same, this recipe, Egg In A Cap, can be made for brunch with friends, or a quick dinner for your significant other.

Made with homemade breadcrumbs and meaty portobello mushrooms, this is a satisfying and fun dish - yet prepared with minimal work. 

 Egg In A Cap

Egg In A Cap

Can serve one or many

Ingredients

1/4 cup breadcrumbs, homemade (see instructions below)
1 egg per portobello cap
1-2 portobello caps per person
1 1/2 tbsp goat chevré
a drizzle of balsamic vinegar
salt and pepper to taste

Instructions

1. To make breadcrumbs: Preheat oven to 350°. Cut two slices of bread, drizzle with olive oil, and place in the oven until crisp all the way through. Let cool, then crush bread into fine pieces. Viola! 
You can do this in advance or while the mushrooms are cooking.

2. For mushrooms: Grab 1 or 2 portobello caps per person; remove stems. Place on pan, then drizzle with olive oil and season with salt and pepper. Put in oven preheated to 350°, and cook for approximately 25 minutes. 

3. When mushrooms are almost done, fry an egg and keep warm.

4. When mushrooms are cooked thoroughly, fill the cap with goat cheese and bread crumbs, drizzle with balsamic vinegar, and top with a fried egg. 

5. Eat and enjoy! Have this dish as a standalone meal, or alongside a fillet of steak for dinner.