• farm fresh ORGANIC eggs
  • Organic Portobello mushroom caps
  • slices of prosciutto or ham
  • black pepper/Sea salt
  • fresh parsley or thyme
  • olive oil


  1. Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
  2. Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
  3. Place one slice of prosciutto inside the mushroom cap.
  4. Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap
  5. Sprinkle with black pepper/salt and fresh herbs of choice. Place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how soft you like your eggs.

Recipe compliments of Paleo Spirit Blog.