Baked Eggs in Portobello Mushrooms Lunch
Ingredients
- 2 eggs
- Portobello mushrooms
- Pink Himalayan salt
- Olive oil
- 1/2 avocado
- Red pepper flakes
- 1 sweet potato
- Roasted peppers
- Zucchini
Preparation
Cut and clean the portobello mushrooms.
Sprinkle the mushrooms with pink Himalayan salt.
Drizzle olive oil over the mushrooms.
Crack eggs into the mushroom caps.
Bake in a preheated oven at 400°F for about 18 minutes.
For the sweet potato: Bake at 400°F for 45 minutes, then turn off the oven and leave it in for another 45 minutes.
Slice the avocado and sprinkle with red pepper flakes.
Roast the peppers (method not specified in the text).
Cook the zucchini in olive oil on a cast iron grill.
