Broiled Portabellas Topped with Creamy Scrambled Eggs
Elevate your breakfast or brunch game with these Broiled Portabellas Topped with Creamy Scrambled Eggs—a savory, low-carb dish that's as elegant as it is satisfying. Tender portabella mushroom caps are brushed with a garlicky olive oil blend and beautifully broiled to perfection, serving as a flavorful base for rich, velvety scrambled eggs made with a splash of heavy cream and cooked slowly for ultimate creaminess. Fresh chives and parsley add a burst of brightness, while a sprinkle of Parmesan cheese offers the perfect finishing touch. This dish is a feast for the senses, boasting earthy, savory, and herbaceous notes in every bite. Ready in under 30 minutes, it’s ideal for a healthy breakfast, a delightful vegetarian brunch centerpiece, or even a light dinner option.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 6 large Eggs
- 3 tablespoons Heavy cream
- 2 tablespoons Butter
- 2 tablespoons Chives
- 1 tablespoon Fresh parsley
- 2 tablespoons Grated Parmesan cheese
Instructions
Preheat your oven’s broiler to high and line a baking sheet with parchment paper or aluminum foil.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills, if desired.
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Brush this mixture generously over both sides of the mushroom caps.
Place the mushroom caps on the prepared baking sheet, gill side up, and broil for 8 to 10 minutes, flipping halfway through, until tender and slightly caramelized.
While the mushrooms are broiling, crack the eggs into a medium bowl and whisk them together. Add the heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the eggs and mix well.
Heat a non-stick skillet over low heat and add the butter. Once melted, pour in the egg mixture.
Cook the eggs slowly, stirring continuously with a spatula to form creamy curds. This process should take about 5-7 minutes. Remove the eggs from the heat while they are still slightly runny, as they will continue to cook from residual heat.
Chop the fresh chives and parsley, and gently fold them into the scrambled eggs. Taste and adjust seasoning if needed.
To serve, spoon the creamy scrambled eggs onto the broiled portabella caps. Sprinkle grated Parmesan cheese over the top for an extra layer of flavor.
Garnish with additional chopped chives or parsley if desired, and serve immediately.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.5 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
