Braaied portobello egg cups
Tasty breakfast big brown egg cups to try with the family.
Ingredients
- 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
Salad
- 1 tomato
- 1 cucumber
- 1 green pepper
- fresh coriander
Vinaigrette
- 1 tbsp fresh lime juice
- 3 tbsp extra virgin olive oil
- Seasoned to taste.
Instructions
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.