Roasted Garlic & Feta Mushrooms with Runny Egg
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
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.
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.
Member Ratings For This Recipe
-
MAIRA130
-
MEGANGOWENS
-
CAFFEINATED_09
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
-
TOUDLES
-
SPARKEYES