A repost of one of the yummiest brekkies I ever made… and yes it&039;s on the blog! Baked egg in a HUGE portobello mushroom with pesto and avo. The key here to success is having an ENORMOUS mushroom… it needs to be able to hold the egg. Plus don&039;t skip roasting it first to bleed the water put or you will have a watery eggy mess . .
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Photo by: aliyasvibrantlife