Summer is here, it’s my favourite season and unfortunately always seems like the shortest one. All the more reason to live it up though, right?
This summer I am celebrating my favourite season #SummerSideUp with Egg Farmers of Canada. #SummerSideUp is about taking on summertime entertainment and turning it on its head with amazing, creative egg-inspired recipes, and enjoying them with friends and family. What better way to celebrate the season than to get out of your hot kitchen and out cooking on your BBQ?
Celebrate the season #SummerSideUp with me by including only the best ingredients, including fresh, local and high quality Canada Grade A eggs found at a store near you. The next step is to get creative and it’s really easy to get creative with Eggs as they are so incredibly versatile and also happen to be the most naturally nutritionally complete food available. They really are the perfect ingredient to inspire your inner chef and get you experimenting in the kitchen, or better yet on the grill!
I was inspired to recreate this fabulous Eggs.ca recipe for Portobello Mushrooms on my own grill. Usually I end up changing every recipe I come across to the point where its unrecognizable but this recipe looked so great as is that the only change I made was to swap the black pepper for a little bit of thyme. Mmmm .. talk about #SummerSideUp!
Looking for more egg-inspired, colourful, delicious recipes? Celebrity Chef aLynn Crawford has created a collection of recipes that truly embody the meaning of #SummerSideUp. Visit eggs.ca for Chef Crawford’s delicious Black Bean and Egg Tostadas and crowd-pleasing Egg and Lobster Rolls.
Grilled Eggs in Portobello Mushrooms
Recipe Source: Eggs.ca
4 large (about 4 inches/10 cm in diameter) portobello mushrooms
4 tbsp (60 mL) grated Parmesan cheese
2 Sprigs Fresh Thyme
Preheat the grill to medium heat (about 350°F/180°C).
Wipe mushroom caps with dry paper towel. Remove stems. With a spoon, scrape out black gills, taking care not to break edges of mushrooms.
Brush mushroom caps with oil. Place mushrooms on the grill, cap side down. Crack an egg into each mushroom. Close the lid. Grill until eggs are cooked as desired and mushroom is tender, 12 to 15 minutes.
Remove from the grill; sprinkle some fresh thyme leaves & 1 tbsp (15 mL) cheese over top of each egg.
- 4 large portobello mushrooms, about 4 inches/10 cm in diameter
- Olive oil
- 4 Eggs
- 4 tbsp grated Parmesan cheese, 60 mL
- 2 Sprigs Fresh Thyme
- Preheat the grill to medium heat (about 350°F/180°C).
- Wipe mushroom caps with dry paper towel. Remove stems. With a spoon, scrape out black gills, taking care not to break edges of mushrooms.
- Brush mushroom caps with oil. Place mushrooms on the grill, cap side down. Crack an egg into each mushroom. Close the lid. Grill until eggs are cooked as desired and mushroom is tender, 12 to 15 minutes.
- Remove from the grill; sprinkle some fresh thyme leaves & 1 tbsp (15 mL) cheese over top of each egg.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Connect with Egg Farmers of Canada for more great egg ideas!
Disclosure: I am participating in the Egg Farmers of Canada campaign managed by SJ Consulting . I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!