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Portobello Mushroom with Fried Egg

A simple vegetarian dish featuring a butter-basted Portobello mushroom topped with a perfectly fried free-range egg.

EasyVegetarianQuickBreakfastMushroom

Estimated Nutrition

Per Serving Total
Calories 454.2 kcals 454.2 kcals
Carbohydrates 4.6 grams 4.6 grams
Fat 45.1 grams 45.1 grams
Protein 10.4 grams 10.4 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
30
g
Butter
1
piece
Egg
free-range
NutsSeeds
1
pinch
Sea Salt
1
pinch
Black Pepper
freshly ground
OilsFats
15
ml
Vegetable Oil
Vegetables
1
piece
Portobello Mushroom
peeled but kept whole

Steps

  • Melt 30g of butter in a frying pan over high heat until foaming.
  • Add the mushroom and cook for 2-3 minutes per side while basting with butter.
  • Season with salt and pepper.
  • Heat 15ml of vegetable oil in a separate frying pan.
  • Crack the egg into the pan and fry for 1-2 minutes until cooked to your preference.
  • Serve the mushroom on a plate topped with the fried egg.