Eggs are amazing and a life saver for people like me.

When I say people like me, I mean VEGETARIAN.

One egg contains around 6g of complete protein, which can be something a vegetarian diet can lack if you’re not intentional about eating protein packed food.

When Lion Eggs asked me to make a recipe using eggs to help promote their Egg Allergy campaign, I took it as an opportunity to try something new and ran with it.

Eggs Baked In Portobello Mushrooms

I created this lovely recipe which is perfect for breakfast. Portobello mushrooms with eggs baked inside.

A portobello mushroom only contains around 9 calories and has 0.9g of protein, so it’s a great addition to many dishes.

For this dish, I used medium eggs which contain 70 calories and 6.4g of protein, – so each eggy mushroom comes in at around 80 calories with just over 7g of protein. Not bad, eh?

Directions:

• Remove the stalk of the mushroom
• Crack eggs and break inside the mushroom
• Place in oven for 30mins on gas mark 6
• Remove and season as desired

Easy!

I cooked the stalks of the mushrooms too and had them on the side, dressed the dish with spinach and balsamic glaze.

This dish kept me full for hours, I went to the gym and did an hour of cardio and still wasn’t starving for dinner like I usually am!