Grilled Eggs in Portobello Mushrooms

This grilled duo can be topped with a sprinkle of grated cheese, pepper and/or fresh herbs. Thanks to Jim S. for this delicious dish that doesn’t just have to be served at breakfast!!

Ingredients:

• 4 large Portobello mushrooms (about 10 cm in diameter)
• 4 eggs
• olive oil
• 4 Tbsp. grated parmesan cheese
• salt and pepper to taste

Method:

1. Preheat grill to medium heat (approx. 350°F)
2. Wipe mushroom caps with dry paper towel and remove stems. With a spoon, scrape out black gills, taking care not to break the edges of the mushroom.
3. Brush mushroom caps with olive oil. Place mushrooms on the grill, cap side down. Crack an egg into each mushroom. With the lid closed, grill until eggs are cooked as desired and mushroom is tender (approx. 12-15 minutes)
Makes 4 servings. Each serving counts as 2 servings of protein.
Variations:
• Replace parmesan cheese with 1 oz. of your favourite cheese.
• Sprinkle fresh herbs over tops of eggs once cooked.
• Line inside of mushrooms with thin slice of ham (1oz.) before adding eggs – this would add an additional serving of protein.

Recipe courtesy of Eggs.ca.