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!
Share this recipe with your online community.
And don’t forget to mention and tag us! @faithfulworkouts #faithfulworkouts
2 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.