LOCATION
Sunny-Side-Up Portobello Burgers
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Prep Time:
25 minutes
Yield:
4
Recipe Source:
Bobby Deen’s Everyday Eats by Bobby Deen ($22, Ballantine Books, 2014)
Ingredients
- 8 Portobello mushrooms
- 1 Tbsp Worcestershire sauce
- 1⁄4 tsp salt
- 1⁄2 tsp freshly ground black pepper
- 4 whole-wheat English muffins, split and toasted
- 1 tsp olive oil, divided
- 4 large eggs
- Tomato slices, for serving
- Boston lettuce leaves, for serving
- Ketchup, for serving
Directions
- Position an oven rack 5 inches from the heat and preheat the broiler to high.
- Using a damp kitchen towel, clean mushrooms. Remove stems, and use a spoon to scrape out and discard dark gills.
- Place mushrooms, flat side up, on a rimmed baking sheet and brush them with Worcestershire.
- Place baking sheet in oven and broil for 2 minutes.
- Flip mushrooms and broil for 2 minutes more, or until they are tender and browning. Remove from oven and sprinkle with salt and pepper.
- Place 2 mushroom caps on each of 4 toasted muffin bottoms and cover with aluminum foil to keep warm.
- In a medium nonstick skillet, heat 1⁄2 teaspoon of the oil over high heat.
- Crack 2 eggs into skillet. Cook for 1 minute or until whites are set and bottom is beginning to brown, and then flip and cook for 30 seconds more, or longer if you don’t like your yolks runny.
- Remove them from skillet and repeat with remaining 1⁄2 teaspoon oil and remaining eggs.
- Transfer cooked eggs to mushroom burgers and serve topped with tomato, lettuce, ketchup, and English muffin tops.