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Dorm Room Dish: portobello egg cups

By: Jacob TriebwasserStaff Writer 2 Portobello mushroom caps - Look for ones with a very defined "cup" shape 1 tbsp butter, divided 2 Cherry tomatoes Green onion, 1 stalk 1 tsp thyme 1 tsp garlic, minced or crushed 2 eggs, medium or small work best, unless you have a really steep-sided mushroom Salt and pepper Preheat oven to 325˚F. Thoroughly wash and dry all of your produce, then thinly slice the white ends of your green onion and slice your cherry tomatoes into quarters. Place a small amount of oil or butter into a pan on low heat and add your mushroom caps, open ends up. Season gently with salt and pepper, and allow to sit on the low heat until almost completely softened. Add your garlic and thyme to the inside of the caps, then a dot of butter, then your green onions. Crack an egg into each, making sure to place the yolk where the stem once was, then arrange the tomato slices over them before placing them in the oven for about 20 minutes, or until the egg whites are just set and the yolk is still runny. Serve with thick slices of rustic bread, or any starch you prefer, or you can do what I did and serve it on fresh garlic toast. I heartily recommend the garlic toast approach. This recipe can be very rich in taste and heavy on the palate, so I suggest drinking something acidic alongside it, like orange juice or soda, or perhaps drizzling it with a little balsamic vinegar. Cost per serving: ~$3.75 Cooking time: 30 minutes

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