Articles & Recipes

Portobello and Prosciutto Air-Fried Eggs (Air Fryer)

September 11, 2017

Want to wow your family and friends at brunch? Portobello mushrooms are perfect vessels for eggs. When they are filled with prosciutto and Parmesan cheese, this quick and easy breakfast tastes restaurant-worthy.

Ingredients Makes 2 servings

2 medium portobello mushrooms, stems removed and dark gills scraped out 2
2 tsp olive oil 10 mL
Salt and freshly ground 
 black pepper
2 large eggs 2
2 tbsp freshly grated Parmesan cheese 30 mL
Chopped fresh basil or parsley 
 (optional)

Instructions

Prep
  • Preheat air fryer to 390°F (200°C)
  1. Brush mushrooms with oil and season with salt and pepper. Place, cut side up and close together (but not touching), in air fryer basket. Crack 1 egg into each mushroom. Season with salt and pepper. Sprinkle evenly with prosciutto and cheese.
  2. Air-fry for 10 to 14 minutes or until mushrooms are tender and egg whites and yolks are firm, not runny. Sprinkle with basil, if desired.
If you can only find large or extra-large portobello mushrooms, simply air-fry one mushroom at a time. If desired, leave out the prosciutto to make this a vegetarian dish.

Comments

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