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Recipe Category: Eggs
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Portobello Mushrooms With Basil Egg Topping Recipe
Ingredients
Serves 6
- 6 large Portobello mushroom caps, stems and gills removed
- 1/3 cup extra-virgin olive oil
- 2 tbsps. balsamic vinegar
- 2 tbsps. unsalted butter
- 6 large eggs
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 2 tbsps. creme fraiche
- 1/2 cup crumbled fresh goat cheese
- 12 fresh basil leaves, cut into chiffonade
- 3 large plum tomatoes, seeded and coarsely chopped
Method
- Preheat the grill or broiler
- Preheat the broiler and set the rack 3-4 inches from the heat
- Brush the Portobello caps with oil and place them onto a baking sheet, cap side up
- Broil the mushrooms for 2-3 minutes, until softened and beginning to brown
- Turn the mushroom caps and broil for 2-3 minutes longer, until just cooked through and slightly tender
- Drizzle on the balsamic vinegar and keep warm
- Melt the butter in a large skillet over medium heat
- Whisk the eggs together with the salt and pepper and pour them into the skillet
- Lower the heat and stir the eggs until glossy and just cooked through, about 8-10 minutes
- Remove the eggs from the heat and stir in the creme fraiche until combined
- Stir in the goat cheese and half of the basil
- Divide the egg mixture evenly among the mushroom caps
- Sprinkle on the remaining basil and tomatoes to serve
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