Looking for a different breakfast idea for the holidays?

The holidays always bring together good company and good food. I don’t know about you guys but breakfast is one that especially warms my heart. There is something about waking up with a house full of family, sitting around the table with a warm cup of coffee and enjoying the morning together.

We thought we would bring you some fun breakfast recipes that you can make for or with your family this holiday season. Everyone loves a good ole pancake breakfast but it’s nice to switch it up sometimes. This week we thought we would play off of some produce we have available in our farm store!

This week’s recipe comes from My Kitchen Love

Portobello Mushroom Baked Eggs 3 Ways

Ingredients

Portobello Mushrooms with Baked Eggs:

  • 3 portobello mushrooms, rubbed clean with stems and darker gills removed (available in our farm store!)

  • 2 tsp olive oil

  • 3 large eggs (local eggs available in our farm store)

  • flaky sea salt and fresh ground pepper to garnish

Leek & Prosciutto Portobello Baked Egg:

  • 1 tsp olive oil

  • 1 slice of prosciutto, thin

  • 2 tbsp chopped leeks, white/light green part only

  • pinch of thyme leaves

Goat's Cheese & Dill Portobello Baked Egg:

  • 1 tbsp crumbled goat's cheese, chèvre

  • 1 tsp chopped fresh dill (local dill available in our farm store)

Tomato & Avocado Portobello Baked Egg:

  • 1 small tomato on the vine, thinly sliced

  • 2-3 thinly sliced avocado

    *Both available in our farm store!

Instructions

  1. Set oven rack 6-8" away from broiler in oven. Preheat broiler to high.

  2. Rub mushrooms all over with olive oil and place on a baking tray. Set in oven on prepared rack and broil on each side for 5-7 minutes, until moisture has released from the mushroom. Remove from oven and drain liquid. Preheat oven to 400* F.

  3. Leek & Prosciutto Portobello Baked Egg:

  4. Meanwhile, preheat 1 tsp of oil in a small skillet and cook prosciutto and leeks over medium heat, until prosciutto is crispy and leeks have softened, about 5-7 minutes. Stir in thyme leaves once removed from heat. Transfer leeks and prosciutto to one portobello mushroom and crack an egg overtop (some egg might run off the edges if the mushrooms are on a the small size).

  5. Goat's Cheese & Dill Portobello Baked Egg:

  6. Place goat's cheese and most of the dill into a broiled portobello. Crack an egg on top. Reserve remaining dill for garnish once fully cooked.

  7. Tomato & Avocado Portobello Baked Egg:

  8. Crack egg into pre-broiled portobello.

  9. Portobello Mushrooms with Baked Eggs:

  10. Bake eggs at 400° F for 5-8 minutes or until egg whites have just set (or longer if you'd like a firm yolk).

  11. Garnish with extra herbs (cilantro on tomato and avocado, if using), flaky sea salt, and fresh ground pepper.

  12. Serve with english muffins, crusty baguette, or any other desired sides.

There you have it! Come by our farm store to pick up the produce you need to make one (or maybe all) of these yummy stuffed portobello recipes.

We hope you enjoy and make sure to tag us in any pictures you take of your meal! We love to see our community enjoying our local & organic produce.

Happy Holidays all.