Let me present to you the Egg NoMuffin! A wheat free, meat free and dairy free alternative!
Seriously, when looking at the picture above, you would think there is a beef burger in there. But nope. It’s just a humble portobello mushroom that’s stuffed between two fried egg.
Like a McMuffin, but with no muffin. So I like to call it the NoMuffin.
Don’t get me wrong, I do like to have a normal english muffin from time to time. But it’s fun to change things up!
I got inspired to make this bread free version when I stumbled across this recipe for a paleo version of a McMuffin, where the bread’s been replaced with two fried eggs! What an absolutely brilliant idea! So after seeing this recipe I had to try out it out myself!
But the thing is, I’m not the biggest fan of sausage meat in a McMuffin. So instead of sausage meat, I decided to make it with grilled portobello mushroom, as it has quite a meaty texture and a nice earthy flavour that goes well with eggs.
And to made it more fresh, I added a slice of tomato and some lettuce. That’s it.
Let me tell you this vegetarian egg NoMuffin was so so good. Even the Chef, who is quite the fan of sausage meat, was quite impressed by this one and said that he hardly missed the meat, nor the bread for that matter!
If you make this NoMuffin, take some greaseproof paper and wrap it around the muffin. Then you get that real take away feeling (and it also makes it easier to eat it as well) Just make yourself a cup of joe and you’re good to go! 🙂
This vegetarian egg NoMuffin is juicy as it is, but if you’re one that likes to add sauces to your food, a small drizzle of sriracha will do the trick. Otherwise avocado is a good addition to this NoMuffin as well! Mush it up if you want to get that dressing feeling!
- 4 eggs
- 2 portobello mushrooms, cleaned and stem removed.
- 2 tbsp butter (or oil for a dairy free version)
- 2 lettuce leaves
- 2 slices of a large tomato
- Salt, pepper
- Brush your portobello mushrooms with a little bit of olive oil and season with salt and pepper. Heat up a griddle pan and grill the portobello mushrooms until tender, which takes about 5-7 minutes. .
- Whilst the portobello mushrooms are getting cooked, start with your eggs. Crack each egg in separate bowls. Break the egg yolk by gently piercing it with a fork.
- Heat up a large skillet to medium heat. Take 4 egg rings and brush them with oil (or butter) and place them on the pan. Add a little bit of oil into each ring once their in the skillet. Pour and egg into each ring and add a pinch of salt on each egg. Pour around 50 ml (1/4 cup) water into the skillet (around the egg rings). Cover with a lid and cook for 2-3 minutes, or until cooked. Remove ring.
- Assemble by placing one egg on the bottom then the lettuce leaf, a slice of tomato and the grilled portobello mushroom and finish with the other egg on top. Enjoy!
Recipe adapted from nomnompaleo.com