Braai recipe for Portobello Mushroom Egg Cups – top with bacon for a salty twist

Ingredients
4 large Portobello (big brown) mushrooms, cleaned and stalks removed(see optional extras below)
extra virgin olive oil
salt and pepper
4 eggs

Optional Extras:
Grilled bacon
Wilted garlic spinach–chop the mushroom stalks removed from the Portobello (big brown) mushroomsabove 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 of diced tomato, cucumber, peppers and coriander in a vinaigrette made from 1 tbsp fresh lime juice and 3 tbsp extra virgin olive oil, seasoned to taste.

How to
Rub the Portobellos with olive oil and season well with salt and pepper. Place on a medium-hotbraai, 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.

 

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Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.