Did you get a chance to read about the Eggland’s Best dinner for bloggers I attended a couple weeks ago? Did you get a tad bit jealous of all that yummy food I got to taste and the freebies I got to take home? Well, good news! The folks at Eggland’s Best are offering a prize pack for one of my lucky readers this week. I’ll tell you how you can win it in just a little bit, but first, another new egg recipe!
It’s no secret that I’ve been all about eggs lately. Lately I am craving eggs for dinner, probably because they’re so simple, versatile, and healthy. My latest egg inspiration came from a burger I love at a local “upscale” burger joint: it’s a burger topped with a fried egg, caramelized onion, brie cheese and truffle mayo. And believe me, it’s good. To create a vegetarian spin-off with some of the same flavors, I decided to cook an egg inside a big beefy portabella cap and top it with caramelized onions and brie. It was going to be a burger, until the last minute, when I decided it was substantial enough on it’s own and would probably overwhelm the sandwich thin I had intended to use as my bun.
I had hoped I’d be able to share this with you as a fun new idea for summer grilling – but my first attempt didn’t go so well and turned into an overflowing egg-y mess behind the cover. Needless to say I wasn’t too happy when I opened the grill. I had been so excited for this to work! (Don’t worry. Dinner was rescued – I just took the bellas off the grill, sliced them up and sauteed them with another egg and the brie cheese. So I still got the flavors I wanted – just not the presentation!) The next attempt took place in the oven, with much better results. So that’s what I am going to share with you. And if you attempt to make this on the grill and have better results, do let me know!
Eggs Baked in ‘Bellas
2 large portabella mushroom caps
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon herbs de provence
dash of steak seasoning
2 large eggs
2 oz brie cheese, thinly sliced
1 small onion, thinly sliced (75gm)
1 tbsp olive oil
Begin by caramelizing the onions. Heat the olive oil in a small nonstick skillet over medium-low heat. Add the onions and cook for about 30-45 minutes, stirring occasionally, and reducing heat if they seem to be browning too much. Cook until onions are very soft and golden brown.*
Cut the stems from the mushrooms and use a spoon to gently scrape out the gills. Wipe clean with a damp paper towel. Whisk together the olive oil, balsamic vinegar, garlic and seasonings. Brush a little bit over the top of each mushroom, then place them stem side up on a place or baking sheet and pour the rest of the marinade over them. Let sit for about 20 minutes.
Preheat oven to 400ºF. Place the mushrooms on a baking sheet, stem side down, and roast for 10 minutes. Remove from oven, and flip over. Gently crack an egg into each mushroom. Return to oven for 5-10 minutes (closer to 5 if you want the yolk to still be a little runny in the end). Top with the caramelized onions and brie cheese, and return to oven for about 5 more minutes, or until cheese is melted.
*Confession: I can’t caramelize onion to save my life. Maybe more fat would help, but I don’t want to go there. One trick I’ve learned is to add a splash of water very so often and cover the pan. This prevents the onions from sticking, but they still get to that nice soft golden state.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 26.5 g
Cholesterol: 240.9 mg
Sodium: 269.9 mg
Total Carbs: 8.5 g
Dietary Fiber: 2.3 g
Protein: 16.2 g
So, about that giveaway! As I said, one of you is going to win a wonderful prize from Eggland’s Best! What’s in it? How about a couple coupons for free Eggland’s Best eggs, a super cute stuffed egg, a spatula (who doesn’t need an extra one of those?) and an egg-friendly cookbook!
There are 6 ways to enter! Leave separate comments for each of the following entries:
1. Tell me about your favorite egg dish.
2. Follow Cara’s Cravings on Twitter.
3. Follow Eggland’s Best on Twitter.
4. Become a fan of Eggland’s Best on Facebook.
4. Re-tweet this giveaway with a link to this post.
5. Visit Eggland’s Best and find a fun fact about eggs or a tidbit about the company that I did not mention in my post about the event. Share it here!
6. Subscribe to the Eggland’s Best Newsletter.
Make sure to get your entries in by midnight on Sunday, May 23. One winner will be chosen at random! Good luck!