Eggy Portobello Toast topped with Goat’s Cheese

Recipe by trippinggoddess

  • Time needed: 20-25 minutes
  • Calories per serving: 350
  • Servings: 1 Serving
  • Difficulty: 1
  • Rating: 4.50 based on 2 reviews

The book’s Portobello Toast recipe were the inspiration for this brunch recipe. Free range eggs baked on Portobello mushrooms topped with tangy goat’s cheese sitting of a bed of fresh spinach and plump plum tomato slices.


• 2 Portobello Mushrooms
• 1/2 tbsp Olive Oil
• 2 medium-large Free Range Eggs
• 1 tbsp Chives (chopped)
• 1 dash Hot Sauce
• A little bit of Water
• 1 Green (Spring) Onion (chopped)
• 30 g Creamy Goat's Cheese
• 1 handful Spinach
• 1 Plum Tomato - sliced
• 1/2 tbsp Balsamic Vinegar
• Salt and Pepper to taste


Spritz the bottoms of the Portobello Mushrooms and place under the grill for 3-5 minutes.

Whisk 2 eggs, with chives, dash of hot sauce, a bit of water (makes eggs fluffy), and salt & pepper to taste.

Remove mushrooms form grill and crank the oven to Gas mark 8.

I put my mushrooms in 2 soup bowls as they were too flat to hold all the egg without overflowing.

Spritz a bit of oil on the inside of the mushrooms and pour the egg mixture equally over both.

Return the mushrooms to the oven for 15-20 minutes. Remove from heat when the egg is no longer runny.

Top with goat's cheese and green onion and return to oven for 5 minutes or until the eggs are cooked thoroughly.

Put the spinach onto a plate, cover with the tomato slices drizzle over the balsamic vinegar and the remainder of the olive oil. Salt & pepper to taste.

Top salad with the cooked Eggy Portobello Toasts and Enjoy!

3 reviews for “Eggy Portobello Toast topped with Goat’s Cheese”

  • review by:

    I love this recipe, it easy and tasty.

  • review by:

    very tasty…thank you

  • review by:
    Not rated

    Looks very good will try when my 8 weeks are up.

How did you find the recipe?

Please register or log in to post a review.