Sunny Side Eggs on a Portobello “Bagel”

As you can probably imagine we get a lot of requests for healthy ideas for brunch options and for low-calorie recipes that include eggs—most people don’t want to splurge and go overboard with their calories when the day is just getting started. As you likely know by now, we’re huge fans of eggs and find them not only tasty but super-satisfying—so here’s our new low-calorie recipe—eggs on a “bagel”!

To us, this is better than the real deal and we actually love it served hot or cold. Pssst…the balsamic vinegar will hook, line & sink ya, and you’ll never go back! 🙂

Sunny Side Eggs_crop_Portobello 2writing2bagel

Check out these veggie & egg combo recipes for more lip-smacking fun:
Egg Cups with Creamy Avocado and Sun-dried Tomato
Egg and Spinach Avocado Soup
Tomato, Egg, Spinach & Feta Never Tasted Beta’ Wrap
Egg Salad Tomato Poppers
Mediterranean Style Eggs with Kalamata Olives
Sunny Side Up Stuffed Eggplant
Skinny Eggs and a Portobello Bagel
Balsamic Egg White Capped Portobello Burger

Sunny Side Eggs on a Portobello “Bagel”
Serves 2

 

Ingredients:

1 Portobello mushroom, washed and clean

2 eggs (we use Eggland’s Best because they have 25% less saturated fat, four times the vitamin D and twice the omega 3 fats compared to other eggs)

1/2 c. spinach

3 tsp balsamic vinegar

Oil in a spray container

Optional: whole grain bread or whole wheat pita for placing the finished “bagel” on top

 

Directions:

1. Rinse the portobellos, remove the stems and gently scoop the ribs out with a spoon, being careful to keep the curving sides of the caps. Set aside to dry.
2. If you are serving the meal cold, prepare two eggs sunny side up and set aside. If you are serving warm, start with step 3.
3. If the Portobello caps aren’t dry, dry them with a paper towel to take away extra moisture. Spray a medium sized cooking pan with oil and place it on the stove over medium/high heat for about one minute.
4. Place the Portobello caps on the heated pan. Cover the pan with the lid and over medium/ high heat allow each side to cook for about one minute.
5. With the mushroom still in the pan, with the smooth side down, poor the balsamic over the top. Place the lid back on the pan and allow each side to cook over low/medium heat for two minutes. If the balsamic begins to burn the pan, remove the lid and turn down the heat. If you are able to prevent the balsamic from burning and allow it to reduce, this is ideal as this makes a great glaze to add back to the cap.
6. After having cooked two minutes on each side or once the mushroom is soft, place the mushroom with the smooth side down again. Add the spinach on top of the mushroom and put the lid back on the pan for about 45 sec to allow the spinach to begin to wilt.
7. Remove the lid and remove the mushroom cap from the pan. If there is any moisture that is not balsamic, allow it to drip into the pan and place the cap on a plate. If there is balsamic vinegar that has reduced in the pan, scrape it off and drizzle over cap. If you are serving cold, refrigerate for several minutes (or if you are impatient like me, place in the freezer for a few minutes).
8. If you didn’t already prepare the eggs, cook them sunny-side up. When you remove them, place them on the mushroom cap. Voila—there you have it—eggs on a balsamic “bagel!” (If you are serving this cold, remove caps from the fridge top with egg and serve!).
8. Lastly, grind pepper on top and enjoy!

 

Nutrition Facts (per serving, entire recipe without optional bread): 87 Calories, 4g Fat, 1g Saturated Fat, 4g Carbohydrate, Protein 8g, 1g Fiber, 71mg Sodium

 

Sunny Side Eggs_crop_Portobello “bagel”

Sunny Side Eggs on a Portobello “Bagel”
 
Serves: 2
Ingredients
  • Ingredients:
  • 1 Portobello mushroom, washed and clean
  • 2 eggs (we use Eggland’s Best because they have 25% less saturated fat, four times the vitamin D and twice the omega 3 fats compared to other eggs)
  • ½ c. spinach
  • 3 tsp balsamic vinegar
  • Oil in a spray container
  • Optional: whole grain bread or whole wheat pita for placing the finished “bagel” on top
Instructions
  1. Rinse the portobellos, remove the stems and gently scoop the ribs out with a spoon, being careful to keep the curving sides of the caps. Set aside to dry.
  2. If you are serving the meal cold, prepare two eggs sunny side up and set aside. If you are serving warm, start with step 3.
  3. If the Portobello caps aren’t dry, dry them with a paper towel to take away extra moisture. Spray a medium sized cooking pan with oil and place it on the stove over medium/high heat for about one minute.
  4. Place the Portobello caps on the heated pan. Cover the pan with the lid and over medium/ high heat allow each side to cook for about one minute.
  5. With the mushroom still in the pan, with the smooth side down, poor the balsamic over the top. Place the lid back on the pan and allow each side to cook over low/medium heat for two minutes. If the balsamic begins to burn the pan, remove the lid and turn down the heat. If you are able to prevent the balsamic from burning and allow it to reduce, this is ideal as this makes a great glaze to add back to the cap.
  6. After having cooked two minutes on each side or once the mushroom is soft, place the mushroom with the smooth side down again. Add the spinach on top of the mushroom and put the lid back on the pan for about 45 sec to allow the spinach to begin to wilt.
  7. Remove the lid and remove the mushroom cap from the pan. If there is any moisture that is not balsamic, allow it to drip into the pan and place the cap on a plate. If there is balsamic vinegar that has reduced in the pan, scrape it off and drizzle over cap. If you are serving cold, refrigerate for several minutes (or if you are impatient like me, place in the freezer for a few minutes).
  8. If you didn’t already prepare the eggs, cook them sunny-side up. When you remove them, place them on the mushroom cap. Voila—there you have it—eggs on a balsamic “bagel!” (If you are serving this cold, remove caps from the fridge top with egg and serve!).
  9. Lastly, grind pepper on top and enjoy!
Nutrition Information
Serving size: ½ Entire Recipe Calories: 87 Fat: 4 g Saturated fat: 1 g Carbohydrates: 4 g Sodium: 71 mg Fiber: 1 g Protein: 8 g

 

Sunny Side Eggs on Portobello BREAD and “bagel”

The Nutrition Twins work with Eggland’s Best to help people to make nutritious choices.

For more than 100 delicious recipes, a 10-day Weight Loss Jumpstart and Detox Plan, plus a GET HEALTHY plan please check out The Nutrition Twins’ Veggie Cure.

 

Related Posts Plugin for WordPress, Blogger...
1 reply
  1. Teresa Pangan
    Teresa Pangan says:

    This was delicious! Such a wonderful way to have a bagel like recipe. I even added some cilantro pesto I had to add some zip to it. I will make it again!

Trackbacks & Pingbacks

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply