|Baked ham and eggs on portobello with asiago (Scott Beveridge photo)|
Baked eggs were a thing while I was growing up in the 1960s and then they disappeared from our diet.
Maybe it was because they were boring, served hot without any other sources of flavor in a baked-egg bowl after it sat in an oven for about 15 minutes.
Flash forward and the baked egg has returned, reinvented and dripping hot with other ingredients.
There are baked eggs with spinach and bacon cooked in hollowed out russet potatoes, baked eggs in cups in ham cups and baked eggs in bread slices.
The other day I noticed a Facebook post about eggs baked in portobello mushrooms, decided to give that a try today and thought the end result made for a delicious late Sunday brunch.
The most time consuming step in this simple recipe is cleaning the mushrooms.
4 portobello mushrooms
4 large eggs
1/4 cup grated soft asiago cheese
4 thins slices of a good deli ham
olive oil, enough to coat mushrooms
salt and pepper to taste
2 pinches parsley flakes
Preheat oven to 400 degrees
Remove stems from mushrooms, use a spoon to scoop out their gills and brush off as much dirt as possible from the tops. Do not run under water. Use hands to coat both sides of the mushrooms with olive oil, dust with salt and pepper and place them stem-side down on a baking sheet. Bake for about 10 minutes. Set aside to cool.
Turn mushrooms over, nestle a slice of ham into bowl, top that with raw egg trying to not break the yolk and sprinkle with more salt and pepper and some parsley. Return to the oven for about 20 minutes. Meaty mushrooms may require a longer baking time.
Sprinkle cheese on top while they are still warm and ready to eat.