Cheesy Portobello and Egg Burgers

Cheesy Portobello and Egg Burgers IMAGE Author: Canadian Living Credits: Cheesy Portobello and Egg Burgers IMAGE

Hearty mushrooms make these breakfast sandwiches a scrumptious meatless alternative to the classic sausage-and-egg combo. You can always swap the English muffins out for whole wheat ones, or even skinny pitas, if that's what you have on hand.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: July 2015

Ingredients

  • 2 portobello mushrooms stems and gills removed
  • 2 teaspoons olive oil
  • 2 eggs
  • pinch each salt and pepper
  • 2 tablespoons soft herb-and-garlic cheese (such as Boursin)
  • 2 English muffins split and toasted

Method

Brush tops of mushrooms with half of the oil. Place, stem sides down, on baking sheet. Bake in 450°F (230°C) oven until tender, about 7 minutes.

Meanwhile, in nonstick skillet, heat remaining oil over medium heat; crack eggs into skillet. Cook, breaking yolks, until whites are set yet yolks are still soft, about 3 minutes, or until desired doneness. Sprinkle with salt and pepper.

Spread cheese over cut sides of muffins; divide mushrooms and eggs between 2 halves. Sandwich with remaining halves.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 405 mg
  • Sugars 4 g
  • Protein 14 g
  • Calories 332.0
  • Total fat 17 g
  • Cholesterol 195 mg
  • Saturated fat 7 g
  • Total carbohydrate 32 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 46.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Breakfast and Brunch

Cheesy Portobello and Egg Burgers

Login