Portobello Baked Eggs


4 Portobello mushrooms

4 Eggs

1 block of halloumi, sliced

1 Tsp garlic powder

Salt and pepper

2 Tsp grated parmesan

1 Tbsp olive oil



1. Peel the outer layer of the mushroom skins if dirty (avoid washing them) and remove the stem. 

2. Carefully crack an egg into each mushroom cup and sprinkle with salt, pepper and garlic powder

3. Bake for 12-15 minutes or until the egg whites are cooked. While baking, fry the halloumi in a pan with a dash of olive oil until golden and crispy.

4. Sprinkle parmesan to finish, serve with sliced halloumi and enjoy!


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