Eggs in portobello caps

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PREP TIME

5 min

Makes

2 servings

* PLUS Barbecuing Time: 15 minutes

Ingredients

  • 4 very large portobello mushroom , stems removed
  • 1 tbsp basalmic vinegar
  • 1/4 cup olive oil
  • 2 tsp finely chopped fresh rosemary , or 1/2 to 1 tsp dried rosemary
  • 1 garlic clove , minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 4 eggs

Instructions

  • Oil grill and preheat barbecue to medium-high heat. Remove stems from mushrooms and, using a spoon, slightly hollow out cap area where stem was attached. In a bowl, whisk vinegar with oil, rosemary, garlic and half of salt and pepper. Brush evenly over mushrooms. Place mushrooms stem-side down on grill and barbecue 5 minutes or until hot. Turn and grill for an additional 5 minutes.
  • Break an egg into each mushroom cap and sprinkle with remaining salt and pepper. Cover with lid and cook until egg is done to your taste, from 5 to 7 minutes.

Nutrition (per serving)

  • Calories
  • 463,
  • Protein
  • 17.7 g,
  • Carbohydrates
  • 16.2 g,
  • Fat
  • 38.1 g,
  • Fibre
  • 5.3 g,
  • Sodium
  • 705 mg.

Here’s a fast and healthy lunch or dinner for times when you’re tired of eating the same ol’ thing.

Chatelaine tip

If using dried rosemary, heat oil mixture in microwave oven on high power for about 30 seconds to release flavour. These eggs are also good sprinkled with grated cheese such as Parmesan or cheddar.

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