Baked Duck Eggs in Portobello Caps (SRC)
Savory and elegant, these Baked Duck Eggs in Portobello Mushroom Caps make for a rich, protein-packed breakfast or brunch. The meaty mushrooms cradle creamy duck eggs, topped with herbs and seasoning—simple, satisfying, and full of earthy flavor.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast
Cuisine American
1 Baking dish Or oven-safe tray
1 Oven Preheated to 375°F (190°C)
1 Spoon For removing mushroom gills
- 2 large portobello mushroom caps
- 2 duck eggs or 2 large chicken eggs
- 1 clove garlic, minced
- 2 Tbsp small diced onion
- large handful of mixed greens or baby spinach (roughly 1 cup)
- 1/2 green bell pepper, small diced
- about 1/3 cup grated sharp cheddar cheese or favorite non-dairy cheese (optional, I omitted)
- pink Himalayan sea salt and fresh ground black pepper to taste
- paprika for garnishing
- fresh avocado slices or guacamole for serving, optional
- chopped fresh basil (or cilantro or parsley) for serving, optional
- favorite fat or oil for cooking (coconut oil, olive oil or avocado oil)
Pre-heat your oven to 375 degrees and drizzle a bit of olive oil/fat in small baking dish. Wipe the dirt off your mushroom caps with a damp towel. Gently scrape the gills out from the underside of the mushrooms with a spoon. Place in the baking pan and drizzle a small amount of fat/oil on the mushrooms and a bit of black pepper. Bake for about 10 minutes, until the begin to get soft and shrink up a little.
While mushrooms are baking, heat some fat/oil in a small pan and saute the garlic, green pepper and onions for about 2-3 minutes. Then add the spinach and cook until it's wilted. Add some salt and pepper. Set aside.
Remove mushrooms from the oven and lower oven temp to 325F.
Discard all juice inside mushroom caps and wipe out all juice out of the baking dish. Take a towel and gently press the inside of the mushrooms to get out any excess juice. Place the mushrooms (bottom/cup facing up) back into the baking dish. Put half of the spinach mixture into each mushroom, and sprinkle with cheese if using. Try to leave a "hole" in the center so there is room for the egg yolk.
Carefully crack an egg on top of each mushroom. Sprinkle with some salt, pepper, paprika, and some extra cheese. Carefully place the baking dish back into the oven and bake for another 8-10 minutes, until the whites of the eggs are cooked and the yolk is set. Garnish with paprika and serve with avocado slices and fresh basil or favorite herbs (optional).