Portobello mushrooms with poached eggs and baked beans

Portobello mushrooms with poached eggs and baked beans

If you are looking for a healthy and nutritious idea for brunch, this recipe is perfect for you! I made it for myself just a few weeks before leaving China to head to Italy to spend Christmas holidays.
It’s very easy and super tasty!

And I am gonna share with you a trick to make the perfect poached eggs! Yes, you heard me!!! We all have been struggling with getting nice and round poached eggs. We tried with vinegar, with spinning the water before dropping in the egg, with using cooking cutter (…raise your hand who hasn’t tried that one!!).
Well, forget all that and listen up! Here are a few tricks to get perfect poached eggs! Read up!

Ingredients (serves 1):

  • 3 Portobello mushrooms
  • 1 or 2 fresh eggs
  • salt and pepper
  • tomatoes on the vine
  • baked beans in tomato sauce
  • fresh parsley
  • half a zucchini
  • 1 tsp extra virgin olive oil

Wash up the mushrooms

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the tomatoes

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dice up the zucchini

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Place all of that onto a baking tray, sprinkle with salt and pepper and drizzle with olive oil.  Bake at 180 for about 20-30 min or until vegetables are cooked

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In the meantime prepare the egg(s). In order to get the perfect poached eggs you need to use SUPER FRESH eggs. If you have not that, forget it and go make something else! :p

Grab a bowl, and lay it with plastic wrap, drizzle a light layer of oil and crack in the egg. Season with salt and pepper

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Twist the paper around the egg gently and drop it into boiling water for 3 min.

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When your veggies are ready, lay the baked beans, grilled zucchini on top of the mushrooms.

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Then add the egg(s) right in the center. Top it off with some fresh parsley. Drizzle some extra virgin olive oil!

Serve it up right away!

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About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.