Braaied portobello egg cups
Big brown egg cups perfect for a breakfast braai.
Ingredients
Mushrooms
- 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
Salad
- 1 tomato diced
- 1 cucumber diced
- 2 peppers diced
- 1 handful coriander diced
Vinaigrette
- 1 tbsp fresh lime juice
- 3 tbsp extra virgin olive oil
- seasoned to taste
Instructions
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.
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.
Salad
- 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.