Portobello Eggs On The Grill

Name: Portobello Eggs On The Grill
Ingredients: 2 portobello mushroom caps, stems removed and cleaned; 4 teaspoon garlic infused olive oil, divided; salt and black pepper, to taste; 2 eggs; 1 red jalapeño, chopped (optional); 1 tomato, chopped

Scott Thomas|July 25, 2013 10:41 am EST

4 (1 ratings)

Print

Who said you need a pan to make an egg? This recipe large portobello caps to serve as a bed in which eggs can cook.

Servings

2

Ingredients

2 portobello mushroom caps, stems removed and cleaned
4 teaspoon garlic infused olive oil, divided
salt and black pepper, to taste
2 eggs
1 red jalapeño, chopped (optional)
1 tomato, chopped

Directions

Preheat the grill to 450 degrees. Cover the ribs of the mushroom cap with a teaspoon of oil each and season them with salt.
Place the portobellos, ribs side down, on the grill. Coat the tops of the caps with the rest of the olive oil and season again with salt. Flip the caps after 3 minutes and crack 1 egg into each cap.
Cook until the egg whites are solid all the way through and the yolk still runny, about 5 minutes.
Remove from the grill, and season with salt and black pepper. Garnish with the pepper and tomato.