Yes, you can grill eggs! Yes, I did end up dropping an egg through the grates!
So, here’s how to avoid that problem. First, pick portobello mushrooms that have a nice, deep edge going on. That is how you avoid losing your eggs. Brush the mushrooms off and remove the stems, then use a spoon to scoop out the gills, being careful to leave that oh-so-important outer edge intact. Next, in a little bowl stir together some minced garlic (about a teaspoon) with a few tablespoons of olive oil and a pinch of salt. Brush that all over the mushrooms and let them soak it up for about 20 minutes. Prep your grill to medium-high heat, and place the mushrooms (gill sides up) on the hot grill. Cover and let them cook for about ten minutes before you crack in the eggs. Carefully crack in those eggs!
Cover and let them cook until the eggs are as “set” as you like–for just-set yolks this took about eight minutes on our grill. Use a spatula to place the mushroom-filled-eggs on your serving plates, and spoon on some of the aioli. If you don’t want to bother with aioli, just sprinkle on some shredded cheese for the last couple minutes of cooking. The mushrooms get a nice crust on the bottom and the eggs pick up a lovely whiff of smokiness as they cook. You will like these.
For the aioli, just grill a couple of sweet red peppers until the skins are really nice and black, and then pop them into a paper bag to let them steam as they cool off. Peel off the skins and remove the stems and seeds, and pop the grilled peppers in a blender or a food processor with a half of a cup of good mayonnaise, the juice of one lemon, a clove or two of garlic, and a pinch of salt. I like to throw in some crushed red pepper and smoked paprika, too, but they are totally optional. Blend until fairly smooth, and you have a really beautiful sauce for any kind of grilled vegetable–like, say, grilled artichokes:
To grill artichokes, use a sharp, heavy knife and carefully slice them in half–I find it easiest to start at the stem and work my way to the top. Use a spoon to scoop out all of the fuzzy choke on the inside, and give the halves a good rinse under running water. Toss them in a pot of boiling water with a couple of lemon halves, and parboil for 5-10 minutes. Drain and cool, then brush with a little olive oil, and grill until slightly charred and tender enough that the leaves easily pull off from the base. Serve with that great aioli, or just melt a little dish of butter on the grill and squeeze in some fresh lemon for dipping. Delicious.
There are few things better than grilled vegetables, and you really can grill just about anything–give the eggs a try, I think you will find it a fun and tasty break from burgers.
Thanks for reading,