What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home.
Picking a favourite is often a challenging task. It’s like when you ask a child “Who do you love most? Daddy or mommy?”. There’s no right and wrong answer. Like many, my answer often revolves around “all the above” ha!
Greediness or simply a sign of indecisiveness…you decide. When it comes to my favourite Sunday breakfast, I know it has to involve eggs one way or another. Poach eggs, sunny side eggs, omelette, scramble eggs, you name it and I love them all. If I have to narrow it down, it has to be how convenient I can cook them when I was half asleep in the morning. Haha, just kidding…
Seriously, I usually make sunny side eggs for myself and omelette for my beloved as he doesn’t like his eggs to be runny. Funnily enough, he doesn’t mind baked eggs although I do bake them a little longer for him.
So it’s pretty obvious where I’m leading you to in terms of my favourite Sunday breakfast recipe right?
Baked Egg in a Portobello Mushroom
(recipe from Tim Vidra Eats)
For two people…
What you’ll need:-
- 2 Portobello Mushrooms
- 2 Eggs
- 2 small stalks of thyme
- Salt to taste
- Freshly ground black pepper
- Olive oil
(1) Preheat oven to 150 degrees Celsius /300F. Prep the mushrooms by removing the stalks and wipe off any dirt with a paper towel. – See Note 1. Place them onto a greased & baking paper lined baking tray. (2) Season mushrooms with salt, black pepper and fresh thyme. (3) Crack an egg and slide onto the mushroom gently. Do the same with the remaining mushroom. (4) Bake for 20 to 30 minutes until just set or depending how runny you prefer the baked eggs to be – See Note 2. Serve immediate with toasted bread and spinach (fresh or sauteed).
Note 1 – Please be careful not to tear the sides of the mushrooms as they can be quite fragile. Otherwise the egg will leak through the sides.
Note 2 – Don’t freak out when you see the juice from the mushrooms start to ooze out and may taint the baked eggs a little. Also the mushrooms will flatten a little when roasted and therefore, some egg white will leak through the sides and may stick to the baking paper. Hence it really helps to grease the baking paper.
And guys, remember this?
Thanks Devondale and Nuffnang, I’m delighted to offer one Fuss Free Cooking reader a chance to win a set of 6 orange espresso cups and saucers.
To enter this giveaway, just answer the following question in the Comments Section of this post:
Tell me how Baristas Own frothing milk would help get your lazy Sunday off to a perfect start?
And don’t forget about the chance to win a PHILIPS Saeco Syntia Class Automatic Espresso Machine retailed at $1,499.
Both giveaways are open to Australian residents only. For Terms and Conditions, please click the following links:-
For the Espresso cups and saucer giveaway – 12:01 am AEDST on 28 August, 2012 and will continue until 5:00 pm AEDST on 3rd September, 2012
For the PHILLIPS Saeco Syntia Class Automatic Espresso Machine giveaway – open from 12:01 am AEDST on 14 August, 2012 and will continue until 5:00 pm AEDST on 7 September, 2012.
What is the best way to compliment your lazy Sunday’s and make them even more perfect? A hot cup of frothed coffee of course! Devondale Barista’s Own is made to deliver a consistent smooth creamy froth to your favourite style of coffee at home. Check out someof the fantastic breakfast recipes in the Lazy Sunday Series thanks to Devondale Barista’s Own
I love this! What a brilliant idea for a healthy weekend breakfast 🙂
Tim Vidra says
Thanks so much for the press! Beautiful space you have here!
My pleasure. I enjoyed your blog very much and the photography is amazing!
Instead of trying to whip the milk with whisk until my arm falls off thinking that it’ll eventually froth, With Baristas own frothing milk I can put my feet and arms up and relax! =)
Haha, that’s pretty funny! Thanks for your entry Thanh! 🙂
Hi dear, the tip was great, I enjoy reading your blog. by the way I love baked eggs!
Michelle Freeman says
HI, I am visiting in the USA and missing food from home(UK) this is an amazing idea and with the fresh herbs you have made me feel like I am sipping on a lovely cup of Lavazza and eating on a table outside of a busy street. ps ill try it with rosemary or basil mmmm
Mushrooms Canada says
A beautiful breakfast! Love the simplicity to this recipe; always a favourite. Thanks for sharing!
Sarah Schrenk (Sarah's Crafty Creations) says
When Prepping mushrooms take a paring knife and very carefully, without cutting through the cap, carve out part of the bottom of the mushroom cap so the egg will sit in nicely and not leak out as mushroom flattens slightly
Ty for sharing this! I made these for my family this morning and they LOVED it. I did adjust the seasoning ingredients to suit our taste and added dry parsley, thyme and fresh rosemary to the bread before toasting. =)