- 2 portobello mushroom caps, stems removed and cleaned
- 4 Teaspoons garlic infused olive oil, divided
- Salt and black pepper, to taste
- 2 eggs
- 1 red jalapeño, chopped (optional)
- 1 tomato, chopped
Preheat the grill to 450 degrees. Cover the ribs of the mushroom cap with a teaspoon of oil each and season them with salt.
Place the portobellos, ribs side down, on the grill. Coat the tops of the caps with the rest of the olive oil and season again with salt. Flip the caps after 3 minutes and crack 1 egg into each cap.
Cook until the egg whites are solid all the way through and the yolk still runny, about 5 minutes.
Remove from the grill, and season with salt and black pepper. Garnish with the pepper and tomato.