Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Braaied portobello egg cups

Tasty breakfast big brown egg cups to try with the family.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine South African
Servings 4


  • 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.
Keyword braai, breakfast, brunch