Monday, August 13, 2012

Portobello Eggs with Goat Cheese and Herbs

Perfect Pairing: Wire rack and aluminum foil

Whew, what a weekend!  I had so much fun with family and friends over the last few days, but I felt like I needed to get back to work to relax.  I think we filled every minute with something fun. 

I loved spending time with all of my nieces and nephews this weekend.  Of course, I also enjoyed their parents!  This breakfast is one I served to my family recently and it went over well with kids and adults.

Without a doubt, my most popular blog post has been the Customizable Bread Bowl Breakfast. 
I think this post is so popular because people like the idea of diners taking charge of their own meal.  Your guests or family can completely personalize their bowl so there are no special orders.  It also makes great use of leftovers.  I know my family is always trying to clear out the refrigerator, so this is a wonderful recipe for inventory control. 
Portobello Eggs with Goat Cheese and Herbs has a similar concept to the bread bowls.  I used goat cheese and a combination of rosemary, thyme, chives, and basil, but use whatever cheese and herbs you have on hand.
I am a huge fan of mushrooms so I loved the meaty Portobello with the creamy cheese, fresh herbs, and slightly runny egg.  Serve these along with some fruit and you have a well-rounded breakfast that is fit for company or a breakfast with the family.
The Perfect Pairing for this recipe is a wire rack and aluminum foil.  When I started thinking about this recipe I realized that the mushrooms were going to produce a lot of liquid once they started to cook.  To avoid this you place the mushrooms stem side down on a wire rack in the oven.  The liquid will cook out and collect under the rack.  This also helps to soften the mushrooms before adding the eggs.  This is a good and bad thing.  It is good because if you tried to fully cook the mushrooms with the egg inside, the egg would overcook.  It is bad because once the mushrooms start to soften it is hard to keep the raw egg in place.  Enter aluminum foil! 
Make a nest out of foil for each of the mushrooms. 
Add the goat cheese and herbs.

Top with a raw egg and bake!
Portobello Eggs with Goat Cheese and Herbs
Lindsay at Perfecting the Pairing

·         8 Portobello mushrooms, stems and gills removed
·         Olive oil
·         Salt and pepper
·         4 oz goat cheese
·         Assorted herbs, chopped (thyme, rosemary, chives, basil)
·         8 eggs
Preheat the oven to 400 degrees F.  Line a baking sheet with foil and top with a wire rack.  Spray the rack with cooking spray, set aside.
Clean the Portobello mushrooms by wiping with a damp paper towel.  Carefully remove the stems and scrape out the gills with a spoon.  Be careful to not poke through the mushroom.  Give the mushrooms a thin coating of olive oil and season with salt and pepper.  Place the mushrooms stem side down on the wire rack.  Bake in the oven for 15 minutes to soften the mushrooms and to remove some of the moisture.
Meanwhile, create 8 nests of foil to hold the mushrooms.  Once they are out of the oven place the mushrooms in the foil, stem side up.  Divide the goat cheese among the mushrooms and top with the chopped herbs.
Crack an egg in a small bowl and gently pour the egg into one of the mushroom caps.  Repeat until all of the mushrooms have an egg.  Bake in the oven for 15 to 20 minutes, or until the egg is set and the mushroom is soft.


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