Portobello Baked Eggs with Sundried Tomatoes

Portobello Baked Eggs with Sundried Tomatoes

Portobello Baked Eggs with Sundried Tomatoes

By blog.myfitnesspal.com
Serves 2

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Details
  • Servings:   2
  • Calories:   116
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
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Ingredients
  • 2 Portobello Mushroom Caps (3 1/2″ in diameter)
  • 2 tablespoons Soft Goat Cheese
  • 4 sun-dried tomatoes, diced
  • 2 large eggs
  • Salt and pepper to taste
  • Basil or garnish
Instructions

Portobello Baked Eggs with Sundried Tomatoes serves 2 original recipe by blog.myfitnesspal.com.

View original preparation instructions

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