Ingredients 4 portobello mushrooms, gills and stems removed 4 large eggs 4 thinly slices of prosciutto 4 Tsp of goat cheese 4 Tsp Kosterina EVOO Fresh Parsley for garnish Fresh Cracked Pepper Maldom Salt to finish Directions: 1. Preheat oven to 425 and set rack 6 - 8” away from broiler in oven. 2. Rub mushrooms all over with Kosterina EVOO and place on baking sheet. Bake 3 - 4 min on each side until moisture has released from mushroom. Remove from oven and drain liquid. 3. Once mushrooms are cooled, gently wrap prosciutto slices around the rim of the cap. Add goat cheese in the middle of each mushroom and crack an egg overtop. (it is ok if some egg might run off the edges) 4. Bake in the oven for 5 - 8 minutes depending on your likeness of how well done you prefer your eggs. Garnish with fresh chopped parsley, cracked pepper, and flaky Maldom sea salt.
Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.
by Katerina (Katina) MountanosOctober 22, 20210 Comments
These protein-packed truffles are a delightful way to spend an afternoon with one of our favorite flavor combinations, almond butter and dark chocolate. They are quick to assemble and make for impressive gifts for teachers and neighbors, or to indulge in a midday treat.
by Katerina (Katina) MountanosOctober 11, 20210 Comments
Roasting veggies brings out their natural sweetness and preserves their vitamins and nutrients. Grilled halloumi adds rich, salty texture and flavor and sweet honey is the perfect counterpoint, making this delicious salad a seasonal showstopper!