I mentioned I'm trying to work hard at an eighty/twenty balance with Paleo and non-dairy eating. I made this recipe a while back and had forgotten how easy it is! My baked eggs are adapted from this recipe from Paleo Spirit. My recipe feeds 2-3 people.
What you need//
- 4 portobello mushrooms
- 4 oz. smoked salmon
- 4 farm fresh eggs (preferred as whites can still be runny after cooked)
- Coconut oil
- Fresh or dried parsley
- Optional: Dijon or horseradish mustard
- Preheat oven to 375 degrees
- Wipe portobellos clean with a damp paper towel. Then scrape out the stem and any gills necessary. You want a "bowl" to be able to hold the meat and egg. I've found the deeper the bowl (and more rounded the edges), the better it is for holding the eggs. I look for this when buying my mushrooms
- Melt a bit of coconut oil. Spread this on the outer edges and bottom of your mushroom to assist with cooking and prevent sticking to the pan
- Optional: If you prefer, spread a bit of dijon mustard in the "bowl" of the mushroom. I simply dipped my cooked mushroom in mustard, but I think it would be easier and possibly more delicious to cook it this way. The dijon helps to cut the saltiness of the salmon.
- Layer a couple of pieces of salmon in the "bowl" of the mushroom
- Gently, crack an egg on top of the meat
- Season with pepper (no salt needed as the smoked salmon is salty enough) and parsley or other herb of choice
- Delicately, put the pan in the oven (you don't want eggs spilling over the mushrooms!) and cook for 20-30 minutes until eggs are to your liking. I find in my oven 25 minutes leaves the yolks a bit runny still which I prefer.
As for a beer pairing, I chose a simple pale ale. I fell in love with Blue Mountain after visiting their brewery on a trip to Virginia. The brewery is gorgeous! I would definitely recommend checking it out if you're ever in the Charlottesville area. Blue Mountain's Full Nelson Pale Ale is a well-balanced, not too hoppy beer. I absolutely love a craft beer in a can (it's perfect for camping and travel!), and Blue Mountain was the first craft brewery in Virginia to introduce cans.