Ingredients

  • 4 large Porterville mushrooms (stems removed and caps cleaned)
  • 4 large eggs
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic (minced)
  • Salt and pepper (to taste)
  • 1/2 tsp dried oregano (optional)
  • Fresh parsley (for garnish)

Instructions

  1. Prepare the Mushrooms:
    • Preheat your grill or grill pan over medium heat. In a bowl, mix olive oil, balsamic vinegar, minced garlic, salt, pepper, and oregano. Brush the mixture generously over both sides of the Porterville mushrooms.
  2. Grill the Mushrooms:
    • Place the mushrooms on the grill, gill side down. Grill for about 5-7 minutes, then flip and grill for an additional 5-7 minutes until tender and slightly charred. Remove from heat and set aside.
  3. Poach the Eggs:
    • In a saucepan, bring water to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes, or until the whites are set and the yolk is still runny. Remove with a slotted spoon and drain on a paper towel.
  4. Assemble the Dish:
    • Place each grilled Porterville mushroom on a plate, gill side up. Top each mushroom with a poached egg. Season with additional salt and pepper, and garnish with chopped fresh parsley.
  5. Serve:
    • Enjoy immediately, drizzling with any remaining olive oil or balsamic vinegar if desired.

Cooking Details

  • Cooking Time: 15-20 minutes
  • Prepping Time: 10 minutes
  • Servings: 4

Nutritional Information (per serving)

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

Notes

  • Mushroom Variations: You can use other large mushrooms, like Porterville caps or even large shiitake caps, for a different flavor profile.
  • Flavor Boosts: Add cheese, such as feta or goat cheese, on top of the poached eggs for extra creaminess.

These Keto Grilled Porterville Mushrooms with Poached Eggs make a hearty and satisfying breakfast or brunch option, combining the earthy flavors of mushrooms with the richness of poached eggs for a deliciously low-crab meal!