Roasted Portobella Egg Cups
Cook Time: 15 - 25 minutes
Take your breakfast or Sunday brunch to the next level with these gourmet portobella egg cups. Serve them with sizzling steaks, American fries and your favorite beverage and you’ve got a first class meal that’s sure to please.
- 6 portobella caps
- 6 eggs
- 6 bacon strips
- 1 cup sharp cheddar cheese
- Olive oil
Set the grill for direct cooking and heat to 400°F.
Grill bacon strips direct or use a skillet until done. Crumble and set aside.
Brush the outside of the the mushroom caps with olive oil, then place them on the grill until soft and liquid has collected in the caps. About 15-20 minutes.
Remove the liquid from the caps, shape the edges into a cup if needed. Salt and pepper to taste.
Gently place a raw egg in each cap until it almost reaches the desired doneness.
Sprinkle with bacon bits and cheddar cheese until the cheese is melted.
Serve solo or with steak and American fries.
Recipe from Primo Ceramic Grills.