Braaied portobello egg cups

Big brown egg cups perfect for a breakfast braai.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Braai, Culinary Collection
Cuisine South African
Servings 4



  • 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

Optional Extras

  • 4 rashers bacon

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.

Wilted garlic spinach

  • Shop the mushroom stalks removed from the Portobello (big brown) mushrooms above 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.


  • 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.
Keyword braai