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Preheat the grill to medium heat, between 160°C - 180°C. Wipe the mushroom caps with a dry paper towel and remove the stems. Scrape out the black gills with a spoon and be careful not to break the edges as you need them in tact to keep the eggs from spilling out. Brush some olive oil on the mushroom caps and place them cap side down on the grill. Pack your bacon, asparagus spears, and sausages on the grill and crack an egg in each mushroom. Top them with a crack of coarse salt and pepper. Finish them off with some grated cheese and close the lid. (The eggs will cook between 12 - 15 minutes depending on how you'd like them done). Lightly brush the cherry tomatoes with olive oil, and place them on the grill when you open the lid to flip the sausages and bacon, roughly at the 6 - 7 minute mark. Keep your bacon on the grill the entire time if you want it nice and crispy. Crack some more black pepper and coarse salt on the mushrooms and tomatoes, and sprinkle some freshly chopped chives over the eggs. ASPARAGUS
Grab 3 asparagus spears and take a piece of bacon and wrap them around the asparagus and use a toothpick to keep it all together.
Chop up the crispy bacon and add the grilled baby tomatoes inside the mushroom then crack the egg over for a mushroom breakfast bomb!
Make sure you regulate your temperature; the lid needs to be closed for the eggs to cook properly. You'll contain flair-ups at lower temperatures.
You can be very creative with the mushrooms – play around with different cheeses, herbs, and fillings.
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