Grilled portobello egg cups
Thanks to the mushrooms, these egg-filled cups are rich in umami flavour for a tasty breakfast or you can add a leafy salad on the side and serve them up for a protein-rich vegetarian lunch.
4 whole, (large), stems removed
Garlic powder or flakes
¼ tsp, (powder)
Grated parmesan cheese
1 medium, deseeded, finely chopped
2 tsp, finely chopped
2 x 3 second spray(s)
- Preheat oven grill to medium-high.
- Lightly spray both sides of the mushrooms with oil. Place mushrooms on a baking tray, top-side up, and grill for 3 minutes or until lightly browned.
- Turn mushrooms over, under-side up, sprinkle evenly with garlic powder and season with salt and pepper. Carefully crack 1 egg into each mushroom cap. Sprinkle evenly with parmesan and season with salt and pepper. Grill for 8-10 minutes or until egg whites are set and yolks are cooked to your liking. Top with tomato and chives to serve.
INGREDIENT TIP: Select portobello mushrooms with a deep enough hollow on the underside to hold the eggs. If your mushrooms are quite flat, you may need to carefully scrape out the dark brown gills to create room for the eggs.