Braaied portobello egg cups
Big brown egg cups perfect for a breakfast braai.
- 4 large Portobello (big brown) mushrooms, cleaned and stalks removed (see optional extras below)
- 1 tbsp extra virgin olive oil
- ½ medium salt and pepper
- 150 g 4 eggs
Wilted garlic spinach
- 200 g spinach
- 1 clove garlic
- 1 tomato diced
- 1 cucumber diced
- 2 peppers diced
- 1 handful coriander diced
- 1 tbsp fresh lime juice
- 3 tbsp extra virgin olive oil
- seasoned to taste
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.
Combine the diced tomato, cucumber, peppers and coriander.
Mix in the vinaigrette made from 1 tbsp fresh lime juice and 3 tbsp extra virgin olive oil, seasoned to taste.