A simple yet fancy dish featuring eggs baked directly in portobello mushroom caps, seasoned with pink Himalayan salt and a drizzle of olive oil. Ideal for breakfast, lunch, or dinner when you have a bit more time.
Preheat your oven to 400°F. Cut and clean the portobello mushrooms. Sprinkle them with pink Himalayan salt and drizzle some olive oil on them. Crack two eggs into the prepared portobello caps. Bake for about 18 minutes, or until the eggs are cooked to your desired doneness.
