Baked Egg in a Portobello Mushroom

Fork Baked Egg in a Portobello Mushroom

Cooking time: 30

Preparation: 10 minutes

Cooking: 30 minutes

Serves: 2


A Portobello mushroom with a deep cavity and high edge is a natural shape to hold an egg. Choose those with good ‘shoulders’ to keep the eggs contained as they cook.


  • 2 Portobello Mushrooms
  • 2 Bird Bros Eggs
  • 2 small stalks of thyme
  • Salt to taste
  • Freshly ground black pepper
  • Olive oil


  1. Preheat oven to 150 C. Prepare the mushrooms by removing the stalks and wipe off any dirt with a paper towel. Please be careful not to tear the sides of the mushrooms as they can be quite fragile, otherwise the egg will leak out.

  2. Place them onto a greased, baking paper-lined baking tray. Season mushrooms with salt, black pepper and fresh thyme.

  3. Crack an egg and slide onto the mushroom gently. Do the same with the remaining mushroom.

  4. Bake for 20 to 30 minutes until just set or depending how runny you prefer the baked eggs to be. Serve immediately with toasted bread and spinach (fresh or sautéed).

Comments and tips