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Sunday, April 10, 2016

Sunday brunch: Poached egg on Portobello

Poached egg on Portobello (with grated parmesan, parsley, and chili flakes)

I pan-fried it though you can also bake.
Add 1 tbsp olive oil on a non-stick. Place the portobello. Sprinkle Himalayan pink salt and chili flakes. Break the egg on top of the mushroom. Cover and cook until the egg and mushrooms are cooked through. For bigger/deeper mushrooms, you may choose to saute the mushroom first and then poach the egg. Add grated parmesan, parsley, and chili flakes on top and serve hot.

I added raspberries to the plate for some color and Vitamin-C.

Tip: Make sure the portobello is not broken on the sides or the egg might flow down to the pan and overcook

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