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Mushroom with Eggs

Prep Time: 5 Minutes

Cooking Time: 12-15 Minutes

 

Mushrooms and Egg

  • Preheat the grill to medium heat, between 160C - 180C
  • 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 to 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 three asparagus spears and take a piece of bacon and wrap them around the asparagus and use a toothpick to keep it all together.

Ingredients


  • 6 x Portobello Mushrooms
  • 6 x Eggs
  • Olive Oil
  • Grated Cheddar Cheese
  • Freshly Chopped Chives
  • Salt and Pepper


SIDES

  • 6 x Pork Sausages
  • 12 x Asparagus Spears
  • Pack of Bacon
  • 2 Vines of Baby Tomatoes


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.

Download Recipe