Eggcellent Eggs in Portobello Caps
It seems that the most popular posts on this site are anything to do with eggs.
When I post an egg recipe, it gets triple the amount of hits than any other recipe (eggs in bacon baskets having over 164,000 views!).
I guess everyone loves eggs like I do, and everyone knows how to make an omelet.
Eggs are definitely on my top 3 favorite foods list.
They make me feel better when I am sick. They are a great hangover food. They are cheap and they are healthy. You know how I feel about quiches and frittatas.
Enough said, you get the message.
Here is another GREAT way to make use of the incredible, edible egg.
If you have truffle oil (and doesn't everyone?), drizzle a little over the eggs for an extra special breakfast.
Grilled Portobello Caps w/ Scrambled Eggs & Herbs: (adapted from 5 Second Rule)
2 eggs, beaten
2 portobello caps
salt & pepper
your choice of herbs (I used chives)
truffle oil for drizzling
Start off by scooping out the gills of the portobello mushroom cap to create a cavity.
Wipe off excess dirt with a brush or towel. It's easier if you marinate the caps in some olive oil, so they soften a bit, but I was in a hurry, so skipped this step.
Instead I brushed olive oil on both sides of the caps and seasoned the inside with sea salt.
Either on a grill or in a grill pan coated w/ olive oil, grill the mushroom caps for about 3 minutes on each side, until they are getting soft and have grill marks. Set aside.
Scramble your eggs as you usually would (I use olive oil to cook my eggs, not butter), and season w/ salt & pepper.
Spoon your scrambled eggs into the portobello bowls and add a handful of your favorite herb (I used a handful of fresh snipped chives).
Drizzle w/ truffle oil to make this fancy breakfast even fancier!
This was so good, I ate both caps myself!!! oink.