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Egg in Da Port

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  • Level: Easy
  • Total: 1 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Top the mushrooms with the arugula salad, shaved aged Cheddar and cracked black pepper and serve.