Braaied portobello egg cups
Tasty breakfast big brown egg cups to try with the family.
- 4 large Portobello (big brown) mushrooms, cleaned and stalks removed
- extra virgin olive oil
- salt and pepper
- 4 eggs
- Grilled bacon
Wilted garlic spinach:
- 200 g baby spinach leaves
- 1 crushed garlic clove
- 1 tomato
- 1 cucumber
- 1 green pepper
- fresh coriander
- 1 tbsp fresh lime juice
- 3 tbsp extra virgin olive oil
- Seasoned to taste.
For the mushrooms:
Rub the Portobellos with olive oil and season well with salt and pepper. Place on a medium-hot braai, gill-side down, and cook for 5-7 minutes.
Flip the mushrooms and then carefully break an egg into each. Allow to cook for another 5-7 minutes, until mushrooms have grill marks and eggs are cooked to your liking.
Serve topped with grilled bacon, wilted garlic spinach or salad, if you like.
For the wilted garlic spinach
Chop the mushroom stalks removed from the Portobello (big brown) mushrooms and sauté in olive oil and butter until browned.
Add a clove of crushed garlic, cook for 30 seconds, then add a washed 200g bag of baby spinach leaves.
Cook, stirring often, until wilted.
For the salad:
Dice tomato, cucumber, green pepper and coriander.
Mix Vinaigrette and season to taste.