Elevate your breakfast or brunch with this keto-friendly recipe that pairs meaty grilled Portobello mushrooms with perfectly poached eggs. This dish is rich in flavor, nutrients, and healthy fats while keeping carbs to a minimum, making it ideal for a keto lifestyle.

Why You’ll Love This Recipe

  • Keto-Friendly: Low-carb and high-fat, perfect for maintaining ketosis.
  • Satisfying and Nutritious: Combines protein, healthy fats, and essential vitamins.
  • Elegant Yet Simple: A dish that feels gourmet but is easy to prepare.
  • Versatile: Enjoy as breakfast, brunch, or a light dinner.
  • Customizable: Add spinach, avocado, or hollandaise sauce for extra richness.

Equipment Needed

  • Grill pan or outdoor grill
  • Medium saucepan (for poaching eggs)
  • Slotted spoon
  • Tongs (for handling mushrooms)
  • Small bowls (for cracking eggs)1of Keto Diet Healthy Life.png 1of Keto Diet Healthy Life.png

Nutritional Information (per serving)

  • Calories: 210
  • Protein: 12g
  • Fat: 15g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Net Carbs: 4g

 

Keto Grilled Portobello Mushrooms with Poached Eggs

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 2

 

Ingredients

  • 4 large Portobello mushrooms, cleaned and stems removed
  • 4 large eggs
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar (optional)
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Fresh parsley or chives, chopped (for garnish)

 

Instructions

  1. Preheat a grill or grill pan over medium heat.
  2. Brush both sides of the Portobello mushrooms with olive oil, and sprinkle with garlic powder, salt, and pepper.
  3. Grill the mushrooms for 4–5 minutes on each side, until tender and slightly charred. Optionally, drizzle with balsamic vinegar while grilling for extra flavor.
  4. Meanwhile, bring a pot of water to a gentle simmer. Add a splash of vinegar and swirl the water to create a vortex.
  5. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3–4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon.
  6. Place each grilled mushroom on a plate, top with a poached egg, and garnish with fresh parsley or chives. Serve immediately.

 

Notes

  • Mushroom Prep Tip: Pat the mushrooms dry after cleaning to prevent excess moisture.
  • Egg Poaching Shortcut: Use silicone poaching cups if you’re not comfortable poaching directly in water.
  • Flavor Boost: Add a sprinkle of grated Parmesan or crumbled feta on top for added richness.