29/07/2026
Your morning just got a lil level up with these insaneee jammy mushroom egg cups from Olivia at
This recipe came together with using portobello mushrooms as the perfect base for an easy, satisfying breakfast. Portobello mushrooms are perfect for this because they're nice and large with a rich, umami flavour that works so well with the jammy egg and feta.
RECIPE:
Ingredients
Portobello mushrooms
Olive Oil
Salt
Eggs
Danish feta, crumbled
Salt flakes, to serve
Method
Preheat your oven to 150°C & line a baking tray.
Wipe the portobello mushrooms clean with a damp paper towel and carefully remove the stalks (you can save them for another recipe, or finely chop and cook them too).
Brush both sides of the mushrooms with olive oil and season lightly with salt. Place them stem-side up on a lined baking tray.
Crack an egg into the centre of each mushroom, then top with crumbled Danish feta.
Bake for 15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Finish with a sprinkle of salt flakes before serving & enjoy!
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