Low Carb Baked Eggs In Mushroom Caps
Yum, these mushroom caps are a fabulous lunch! They can also serve as a solid breakfast, thanks to the runny eggs in the middle of each mushroom. There is plenty of protein in this meal to keep you full, and the only fat is 100% healthy from a generous drizzle of olive oil. For meal prepping, you can season your mushrooms in advance, but wait until you’re ready to cook to crack the eggs inside. .
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About Low Carb Baked Eggs In Mushroom Caps
Low Carb Baked Eggs In Mushroom Caps is a unique and flavorful dish that combines the richness of baked eggs with the earthy taste of mushroom caps. This recipe is perfect for those following a low carb or ketogenic diet, as it contains minimal carbohydrates. The combination of ingredients creates a satisfying and nutritious meal, packed with protein and essential nutrients. The flavors meld together beautifully, resulting in a savory and delicious dish that is both healthy and indulgent.
Origins of Low Carb Baked Eggs In Mushroom Caps
While the specific origins of Low Carb Baked Eggs In Mushroom Caps are unknown, the concept of baking eggs in mushroom caps has been around for centuries. This dish is reminiscent of traditional stuffed mushrooms, where the caps are filled with various ingredients. The recipe may have been influenced by different cultural cuisines, as mushrooms are a common ingredient in many traditional dishes worldwide. Regardless of its origins, this recipe has gained popularity for its simplicity and unique combination of flavors.
Best Time to Enjoy Low Carb Baked Eggs In Mushroom Caps
Low Carb Baked Eggs In Mushroom Caps can be enjoyed throughout the year, as mushrooms are generally available year-round. However, it can be especially delightful during the fall and winter seasons when mushrooms are in their prime. The colder months also create a cozy ambiance that pairs well with this warm and comforting dish. Whether it's a hearty breakfast, a light lunch, or a satisfying dinner, Low Carb Baked Eggs In Mushroom Caps is a versatile recipe that can be enjoyed any time of the year.
Perfect Food Pairings with Low Carb Baked Eggs In Mushroom Caps
- For a complete low carb meal, serve Low Carb Baked Eggs In Mushroom Caps with a side of fresh greens or a mixed salad.
- Pair it with a side of roasted vegetables, such as asparagus or Brussels sprouts, to add extra flavor and texture.
- For a heartier option, serve it alongside grilled chicken or steak.
- To enhance the umami flavors, sprinkle some grated Parmesan cheese on top before baking.
- For a refreshing beverage, try a glass of sparkling water with a squeeze of lemon or a cup of herbal tea.
Tips and Tricks to Prepare Low Carb Baked Eggs In Mushroom Caps
- Choose large and firm mushroom caps to ensure they can hold the eggs without spilling.
- If you prefer a runny yolk, reduce the baking time by a few minutes.
- Feel free to experiment with different fillings, such as cooked bacon, spinach, or cheese, to customize the flavors to your liking.
- If you're following a ketogenic diet, swap regular mushrooms for portobello mushrooms to add more substance to the dish.
- To prevent the mushroom caps from becoming too watery, remove the stems and gently pat them dry before filling.
Let's Get Started!
Low Carb Baked Eggs In Mushroom Caps is a delightful and nutritious dish that is sure to impress your taste buds. Don't hesitate to give it a try and experience the delicious flavors for yourself. Join our community of food lovers and discover more delightful recipes that align with your weight-loss goals. Subscribe to our newsletter to receive regular updates and inspiration for your culinary adventures. Embrace the joy of cooking and explore the endless possibilities of low carb and ketogenic cuisine.
Ingredients
- Portabella Mushrooms, Raw (6 ounce)
- Salt (0.5 teaspoon)
- Black Pepper (0.25 teaspoon)
- Basil, Dried (0.5 teaspoon)
- Garlic Powder (0.5 teaspoon)
- Thyme, Dried (0.25 teaspoon)
- Olive Oil (1-½ tablespoon)
- Raw Egg (2 large)
Instructions
- Preheat an oven to 370 degrees. Prepare two large portabella mushroom caps by removing the stems and gently scooping some of the inside out with a spoon. You need a 1 - 1 ½ inch of space for the eggs to fit.
- Set the mushrooms caps on a prepared sheet tray, with the tops against the tray. Sprinkle all the seasonings and olive oil over the mushrooms.
- Crack one egg into each mushroom cap.
- Bake the mushrooms for about 23 minutes for over-medium eggs. You can bake for more or less time to your liking. Enjoy hot!
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