Portabella Mushroom & Pesto Egg-in-a-Hole
This dairy-free portabella mushroom & pesto egg-in-a-hole is a crazy easy breakfast, brunch, or weeknight dinner. I'm going through a pesto phase right now...it is delicious on everything! Plus, I am answering the question...is it portabella or portobello?
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 4 large portabella mushrooms stems removed
- salt to taste
- pepper to taste
- 2 tbsp avocado oil or other flavorless oil
- 4 oz. fresh basil stemmed
- 2 cloves garlic peeled & cut in half
- 1/4 cup toasted pine nuts
- 1/4 cup olive oil
- 4 eggs
- pickled jalapeños or hot sauce (optional)
Preheat to 450F.
Place the mushrooms, gill side up, on a baking sheet. lightly oil the top and bottom. Sprinkle with salt & pepper. Roast 15 minutes.
In the meantime, make your pesto. Add the basil, garlic, pine nuts, salt & pepper to a food processor. With the processor running, pour in your 1/4 cup of olive oil. Season with salt and pepper to taste.
Pull your mushrooms out of the oven and add a spoonful of pesto to the inside of each mushroom cap. Use the back of the spoon to make a concave cup in the pesto. Crack an egg into the pesto. Return to the oven for ~8 minutes, when the egg white is opaque and cooked.
Remove from oven, season with salt and pepper, and serve immediately. Serve with pickled jalapeños or hot sauce!
Calories: 328kcal | Carbohydrates: 5g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 71mg | Potassium: 500mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1735IU | Vitamin C: 5.6mg | Calcium: 80mg | Iron: 2.5mg