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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 160.3
  • Total Fat: 5.3 g
  • Cholesterol: 212.5 mg
  • Sodium: 457.8 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 19.7 g

View full nutritional breakdown of Roasted Garlic & Feta Mushrooms with Runny Egg calories by ingredient
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Roasted Garlic & Feta Mushrooms with Runny Egg

Submitted by: ARTEPHIUS
Roasted Garlic & Feta Mushrooms with Runny Egg

Introduction

I know this one sounds a little strange, but give it a try; it's a great source of protein. The sweetness of the roasted garlic pairs really nicely with the feta, and the egg yolk binds all of the flavors into one cohesive package. If you're squeamish about undercooked eggs or can't eat egg yolks, this probably isn't the recipe for you as I've tried it with the egg cooked differently and never found it as good. I know this one sounds a little strange, but give it a try; it's a great source of protein. The sweetness of the roasted garlic pairs really nicely with the feta, and the egg yolk binds all of the flavors into one cohesive package. If you're squeamish about undercooked eggs or can't eat egg yolks, this probably isn't the recipe for you as I've tried it with the egg cooked differently and never found it as good.
Number of Servings: 1

Ingredients

    1 cup sliced mushrooms of your choice
    4 cloves roasted garlic, roughly chopped (directions follow)
    1 1/2 oz fat free feta cheese
    1 egg

Directions

In a nonstick skillet (or one sprayed with a little bit of pam) over medium heat, saute your mushrooms until they are the firmness you desire. Throw in the roasted garlic and cook for an additional minute. Remove from heat, add the feta cheese and pour the mixture into the bowl you will be serving it in.

In the same skillet, cook one egg over easy. Transfer to the top of the mushroom mixture and serve. Before eating, puncture the yolk and allow it to bind the other ingredients together.

**Note: Eating raw/undercooked eggs can be hazardous to your health. Pregnant women and those with weakened immune systems should avoid this recipe.

Roasting garlic: Preheat your oven to 400 degrees. Take one bulb of garlic and cleanly slice about half an inch of the top off, leaving the a cross section of each clove exposed. Wrap loosely in aluminum foil and bake for 25-30 minutes. When done, the garlic will be soft and have taken on a sweet flavor. You'll have more than you need for the recipe, but it never lasts long in my house-- spread it on toast instead of butter.

Number of Servings: 1

Recipe submitted by SparkPeople user ARTEPHIUS.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I sauted onions with the musrooms and added a little bit of black pepper. I must say, with a little piece of toasted whole wheat bread, i was in heaven while eating this! - 7/15/09

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  • Incredible!
    2 of 2 people found this review helpful
    Made it exactly as instructed and it was delicious!!! My husband loved it too. I will definitely make again...and soon :) - 4/17/10

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  • Incredible!
    2 of 2 people found this review helpful
    I made this last night and it was so tasty! My boyfriend liked it too. I used poached eggs, yum. I added some black pepper to the mushrooms. I roasted my own garlic; it was worth it! In my oven it took 45 minutes for the garlic to be done. Served with 3 oz of grilled fish and some broccoli. - 2/12/10

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  • Incredible!
    1 of 1 people found this review helpful
    Next time I will sautee some onion with the mushroom, but this was fabulous. I served it over a little whole wheat linguini! - 2/26/10

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  • Incredible!
    1 of 1 people found this review helpful
    i have made this in the pass, but poached egg. i also added the onions and fresh garlic with a piece of toast. yumbo. - 2/10/10

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  • Tried this last night. We ate it over rice and looooved it. - 4/5/14

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  • I added some fresh spinach to the skillet, served with a little smoked salmon....yummy! - 12/19/12

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  • Delicious, I added spinach to the mix. Will be making again! - 3/14/12

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  • I just realized that I forgot the feta, but this was so good! I used 1/2 tsp EVOO, added some shredded zucchini and used 2 eggs. Will try and remember the feta next time, will be making again very soon! - 2/16/11

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  • This is the tastiest breakfast I have made in a long time. Reminded me of a UK recipe (based I think on a Swedish dish) where a combination of other veggies besides mushrooms was used. NOT roasted garlic tho - and that was the interesting extra for me. Thanks for a great breakfast experience! - 2/8/11

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  • This was fantastic! I don't like to do a lot of cooking in the morning, but this was simple (and SO worth it.) The flavor combination was intense, but not overbearing. I adore roasted garlic. This was fantastic. Will become a weekly staple in my breakfast plans! - 8/23/10

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  • I made this for my guy and myself for breakfast today and he loved it. I added red onions and used regular garlic and a raw Gouda cheese. Very good breakfast and a great variation on eggs.. - 7/10/10

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  • Excellent. Great one-person lunch. Thank you. - 6/23/10

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  • 0 of 3 people found this review helpful
    YUM EEE man I cannot wait to make this reading the reviews is making me hungry!!! - 6/21/10

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  • Really fab :) I used 1/2 oz. whole fat feta and baby bella mushrooms. I will totally be making this again. Thanks for sharing this and the roasted garlic recipe ( that was great too)! - 6/17/10

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  • Love it! - 6/14/10

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  • This is delicious. I also added some pepper and onions along with a dash of Tabasco on the finished product. Thanks - 4/7/10

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  • 0 of 1 people found this review helpful
    Undercooked eggs upset my stomach, but it sounds really intriging! I'd use regular feta, though---a little goes a long way. - 4/4/10

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  • added 1 slice toasted whole grain bread (didn't have whole wheat), also added onions, and used regular old garlic powder. Egg was steam basted instead of over easy for more runny yolk. Awesome!!! - 2/7/10

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  • 0 of 1 people found this review helpful
    Looks like something my husband would love! - 11/19/08

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