Preheat oven to 400-degree Fahrenheit.
Then remove the center stems from the mushrooms. To do this gently twist off the stems. Make sure to clean the portobello with just a damp paper towel. If your mushrooms are not as deep as mine just remove some of the gills. take a look at some of the tips at the end of the post :) to know the easiest way.
Place the mushrooms in a baking pan. Then, season with salt, pepper and olive oil. Make sure to coat them well with the oil!
Then crack an egg over the top and center of the mushroom. I also sprinkled some red peppers for a nice spicy kick (optional). Place in the oven for about 15 to 20 minutes depending on how big your mushrooms are. Mines was pretty big!
Cook some bacon strips and set aside for garnish.
Sprinkle the pieces of crispy bacon over the top and enjoy!
*if a runny egg yolk is your preference, my suggestion is to bake the mushrooms first for about 4 to 5 minutes and then add the eggs.
Calories: 391kcal | Carbohydrates: 4g | Protein: 16g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 247mg | Sodium: 452mg | Potassium: 493mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Calcium: 32mg | Iron: 1mg