Egg in Da Port

Name: Egg in Da Port
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Ingredients: 4 portobello mushrooms, cleaned, stemmed and gills removed; 3 cloves garlic, minced; Zest and juice from 1 lemon; 1 shallot, minced; Kosher salt and freshly ground black pepper; Vegetable oil, for brushing grill grates; 4 large eggs; 1 tablespoon extra-virgin olive oil; 1 tablespoon rice wine vinegar; 1 teaspoon honey mustard; 2 cups baby arugula; 1 cup grape tomatoes, quartered; Shaved aged Cheddar, for topping

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Level: Easy

Total: 1 hr 30 min (includes marinating time)
Active: 30 min

Yield: 4 servings

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Ingredients

4 portobello mushrooms, cleaned, stemmed and gills removed

3 cloves garlic, minced

Zest and juice from 1 lemon

1 shallot, minced

Kosher salt and freshly ground black pepper

Vegetable oil, for brushing grill grates

4 large eggs

1 tablespoon extra-virgin olive oil

1 tablespoon rice wine vinegar

1 teaspoon honey mustard

2 cups baby arugula

1 cup grape tomatoes, quartered

Shaved aged Cheddar, for topping

Directions

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Watch how to make this recipe.

Hollow out a shallow depression in each mushroom on the gill side. In a large resealable bag, combine the garlic, lemon zest and juice, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper with the mushrooms. Refrigerate for 45 minutes to 1 hour.
Heat a grill to medium-high heat; brush the grill grates with vegetable oil. Place the marinated mushrooms on the grates stem/gill-side down and grill for 6 to 7 minutes. Flip and crack 1 egg on top of each mushroom in the hollowed-out depression. Close the lid and grill until the egg whites are solid but the yolks are still runny, 6 to 7 minutes.
Whisk together the olive oil, rice wine vinegar, honey mustard and some salt and pepper in a bowl. Add the arugula and tomatoes and toss together.
Top the mushrooms with the arugula salad, shaved aged Cheddar and cracked black pepper and serve.