â…™cupvegetable broth(organic and low-sodium recommended)
1portobello mushroom caps(large, stems removed)
1egg
¼cuplow-fat plain yogurt
½tsplemon juice(fresh)
â…›tspdijon mustard
¼egg yolk
â…›tspdried dill
ground pepper
Instructions
Put broth in a large pan and heat until simmering. Add mushrooms, underside facing upward. Cover and cook for 5 minutes over medium/low heat.
Crack eggs and carefully pour each egg into a mushroom cap. Cover and continue cooking for approximately 5 minutes.
In a small pan add yogurt, lemon, mustard and egg yolk. Stir. Put pot over a larger pot of steaming water (double boiler). Stir while cooking over steam for 5 minutes.
Carefully remove mushroom/egg from pan and put on a plate. Spoon 1/4 cup of sauce over egg and top with dill and pepper!
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We originally made all of the recipes for 1 serving but realized that it is not easy to follow so we adjusted them. Make sure to look at the number of servings intended for each recipe in the notes.
3 Responses
How do you do 1\4 egg yolk?
I changed it so there are 6 muffins included in the recipe so it makes the measurements easier to follow now.
We originally made all of the recipes for 1 serving but realized that it is not easy to follow so we adjusted them. Make sure to look at the number of servings intended for each recipe in the notes.