Eggs benedict with a twist

mushroom egg 3

As you may have noticed in my other recipes, I’m not really into a lot of processed food and especially processed carbs. So this is my new version of eggs benedict.

1 portabella mushroom cap
1 egg
1 tbs cream cheese
1 slice smoked salmon
Basil, pepper, paprika
Italian seasoning

1. Preheat oven to 375
2. Place the mushroom cap into a baking dish or on a cookie sheet
3. Carefully crack an egg and pour contents into mushroom cap
mushroom egg
4. Sprinkle egg with pepper, basil and paprika
5. Place in oven for 20 minutes
6. In a small bowl mix together cream cheese and italian seasoning
7. Once the egg has baked for 20 minutes, removed from oven, place smoked salmon on the egg and place cream cheese on top of smoked salmon
mushroom egg 2
8. Bake another 2 minutes
9 Enjoy!

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