Vegetarian Savory Breakfast Steaks with Fried Eggs
Elevate your breakfast game with these Vegetarian Savory Breakfast Steaks with Fried Eggs, a mouthwatering meal that’s hearty, wholesome, and packed with flavor. Juicy portobello mushrooms take center stage as a plant-based alternative to traditional steak, marinated in a delicious blend of olive oil, balsamic vinegar, soy sauce, garlic, and aromatic rosemary for maximum savory goodness. Cooked to tender perfection and topped with perfectly fried eggs, this low-carb breakfast is a satisfying way to start the day. Ready in just 35 minutes, this recipe is ideal for brunch gatherings, offering a protein-rich, vegetarian-friendly option that pairs beautifully with toast or a crisp side salad. Garnish with parsley for a pop of freshness and serve up a dish that’s sure to impress!
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Recipe Information
Ingredients
- 4 large portobello mushrooms
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 teaspoon fresh rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large eggs
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Clean the portobello mushrooms by gently wiping them with a damp cloth to remove any dirt. Carefully remove the stems and set them aside.
In a small bowl, mix together 3 tablespoons of olive oil, balsamic vinegar, soy sauce, rosemary, garlic powder, salt, and pepper.
Place the mushrooms in a shallow dish and pour the marinade over them, ensuring they are well coated. Allow them to marinate for at least 10 minutes.
Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Place the marinated mushrooms gill-side up in the skillet and cook for about 5 minutes per side, or until they have softened and are browned. Remove from the skillet and set aside, keeping them warm.
In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet, taking care not to break the yolks. Cook until the whites are set but the yolks are still runny, or to your desired doneness.
Serve each portobello mushroom steak topped with a fried egg. Garnish with chopped fresh parsley if desired.
Enjoy your savory vegetarian breakfast steaks with a side of toast or salad for a complete meal.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 3979 mg | 173% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.3 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2035 mg | 43% | |
*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.
