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 Olive Oil, which produces 100% organic, extra virgin olive oil from Greece sold directly to consumers online. Katerina is an ecommerce expert and has built beauty, home and wellness businesses for Amazon, Jet, and Walmart. She founded beauty services company, Manicube, which was sold to The Red Door by Elizabeth Arden in 2015. Katerina is very passionate about olive oil, the Mediterranean diet and eating for health and longevity.