Portobello Mushroom with Fried Egg

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

Easy Vegetarian Quick Breakfast Mushroom

Estimated Nutrition

Calories

454.2

kcal / serving

454.2 kcal total

Carbs

4.6g

per serving

4.6 g total

Fat

45.1g

per serving

45.1 g total

Protein

10.4g

per serving

10.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg

free-range

NutsSeeds

pinch

Sea Salt

pinch

Black Pepper

freshly ground

OilsFats

Vegetable Oil

Vegetables

piece

Portobello Mushroom

peeled but kept whole

Method

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.