Healthy Breakfast Egg Cups

Healthy Breakfast Egg Cups

A quick and simple weight watchers dinner that's fancy enough for company.

5 from 1 vote

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 275kcal

Author: Deborah Rainford

Ingredients

2 portobello mushrooms, , stems removed
2 cloves garlic, , minced or grated on a microplane
1 tablespoon olive oil
2 eggs
2 slices prosciutto
3 tablespoon gruyere cheese
6 sprigs thyme
drizzle of balsamic, (optional, but so worth it)

Instructions

Preheat the oven to 180c or 350f
Hollow out the stems of the mushrooms and sprinkle with some salt and pepper.
Place the mushrooms on a baking tray in the oven for 5 minutes to soften and withdraw some moisture. See Notes.
Meanwhile, in a small bowl, mix the garlic with the olive oil and the leaves from 3 thyme sprigs.
Once the water is drained off the mushrooms, drizzle with the garlic oil.
Place a rasher of prosciutto along the side of the mushrooms and add the egg. Depending on the size of your mushroom, you may not need all your egg. If your eggs are large, hold back some of the egg white.
Sprinkle with the remaining thyme leaves and the cheese and bake for another 6 minutes, or until your eggs are cooked how you like them and the cheese is melted.
Serve with a drizzle of balsamic vinegar.

Notes

Notes: Mushrooms are 90% water, so they need to have some water cooked out in the oven before you place the eggs in the centre of the mushrooms. When you remove them from the oven, drain the water off the tray before adding any of the other ingredients.

Nutrition

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