June 22 2021 recipe by Katie Caldesi![Katie Caldesi]()
, photo by , nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Lunch, Meal
, photo by , nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Lunch, Meal Mushroom rarebit with poached eggs
Rarebit is a staple of British fare and a common pub food, made of hot cheese served over bread. In this low carb version, we substitute the bread for mushrooms and add poached eggs for extra protein. A simple and quick bite served on its own or you can pair it with sautéed spinach or a green salad on the side.
USMetric
servingservings
Ingredients
- 5 5 large egglarge eggs
- 1⁄3 cup (11⁄3 oz.) 80 ml (38 g) shredded cheddar cheese
- ½ tsp ½ tsp Dijon mustard
- 2 2 drops Worcestershire sauce
- 1 tbsp 1 tbsp Greek yogurt (4% fat)
- 12 oz. 350 g portobello mushroom about 1 large cap per serving, brushed clean, and stalks cut awayportobello mushrooms about 1 large cap per serving, brushed clean, and stalks cut away
- 2 tsp 2 tsp olive oil
- salt and pepper, for seasoning
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Making low carb simple
Instructions
- Preheat the oven to 425°F (220°C). Adjust oven rack to the upper position, and set aside a baking tray, fitted with a wire rack.
- Put one egg per 2 servings (so if you are making 4 servings, use 2 eggs, etc.), the cheddar cheese, Dijon mustard, Worcestershire sauce, and Greek yogurt in a mixing bowl. Using a fork or whisk, mix together until combined. Set aside.
- Place the mushrooms, cut-side up on a wire rack. Brush with olive oil, and season with salt and pepper.
- Position the baking tray on the upper oven rack, and bake for 7 minutes, or until tender and darker around the edges. Using tongs, turn the mushrooms over so the domed sides are facing upward and bake for 3 more minutes.
- Remove the mushrooms from the oven, and spoon the filling into the cavities. Bake for 5 - 7 more minutes, or until golden brown. Any extra filling can be cooked in a ramekin at the same time.
- Fill a frying pan or saucepan, 3/4 full with water, and bring to a boil over high heat, then lower temperature to medium. Gently crack one egg into a teacup. Put the teacup into the water and tip the cup, so that the egg gently floats out. Repeat with the second egg. Cook for 3–5 minutes, depending on how you like your eggs. Remove with a slotted spoon allowing any water to drain.
- Top each mushroom with 2 poached eggs and serve warm.
Thank you for sharing your feedback! If you're looking for a cheese on toast recipe, perhaps you would like to try cheese on our mug bread. Here is the link to the mug bread recipe https://www.dietdoctor.com/recipes/low-carb-mug-bread