Poached Eggs on Portobello Mushrooms with Goats Cheese – a delicious recipe with generously sized portobello mushrooms, Salt, Olive oil, goat cheese, eggs, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the broiler.
2
Wash the mushrooms and remove the stems, season with salt and pepper and give them a glug of olive oil: a spoonful should do.
3
Crumble the goat cheese.
4
Pop the mushrooms stem side up under the broiler for about 5 minutes.
5
While they are searing away, poach the eggs in a pan of gently boiling water.
6
A teaspoon of white vinegar should stop them from separating.
7
You can do one of two things with the goat cheese: you can add it on top of the mushrooms when you put them under the broiler, so it browns: or you can put it on just after they come out.
8
You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding).
9
Drain them, put them on top of your crumbly goats cheese mushroom mix.
10
Scatter some chopped tarragon on the top, grind on a bit of pepper and voila!
284
kcal
Calories
22
g
Fat
3
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 generously sized portobello mushrooms, Salt and pepper, Olive oil, 2 thick rounds of soft goat cheese, and more.
Yes, Poached Eggs on Portobello Mushrooms with Goats Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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