Prep time: 5 minutes
Cook time: 12 - 15 minutes
4 - 6 people
- 6 portobello mushrooms
- 6 eggs
- olive oil
- grated cheddar cheese
- freshly chopped chives
- salt and pepper
- 6 pork sausages
- 12 asparagus spears
- pack of bacon
- 2 vines of baby tomatoes
Mushroom and Eggs
- Preheat the grill to medium heat, between 320°F - 356°F.
- 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 black pepper and coarse salt on the mushrooms and tomatoes and sprinkle some freshly chopped chives over the eggs.
- 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.
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.