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Breakfast Mushroom bowls (Eggs)


  • 4 Extra large brown mushrooms (used for braaiing)
  • 4 Large egg whites, separated
  • 1 Large tomato, sliced and grilled
  • Salt and pepper to taste
  • Fresh shredded basil


The mushrooms act like an edible bun or bowl and care needs to be taken when handling them. Do not break the rims underneath the mushrooms, which hold the ingredients together.

Pre-heat oven to 180 degrees. Sautee the mushrooms, up-side down, in a saucepan with butter until soft and tender. Gently cut the stem away and discard. Lay the mushrooms up side down in a baking dish lined with greaseproof paper.

Fill the mushroom with 1-2 slices grilled tomato (use own discrepancy). Add a couple of drops green Tobasco sauce.  Place the white of one egg into the mushroom, sprinkle with salt and pepper to taste and carefully transfer to the oven.

Bake for 10-15mins until egg white has set. Sprinkle with fresh shredded basil.

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