Project Description

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.
Braaied portobello (big brown) egg cups
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Prep Time 20 mins
Course Breakfast
Servings 4


  • 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 crushedgarlic, cook for 30 seconds, then add a washed 200g bag of baby spinach leaves.Cook, stirring often, until wilted.
  • Salad of diced tomato, cucumber, peppersand coriander in a vinaigrette made from 1tbsp fresh lime juice and 3tbsp extravirgin olive oil, seasoned to taste.  


  • 1 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.2 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.3 Serve topped with grilled bacon, wilted garlic spinach or salad, if you like.