Flexible yield; plan on 1 portobello cap and 2 eggs per serving
- Portobello mushroom caps
- Olive oil
- Kosher salt and freshly ground black pepper
- Minced tender herbs (parsley, chervil, tarragon, and the like)
- Truffle oil (or additional olive oil), for drizzling
Prepare a grill for medium-high heat. Scrape the grill grates clean.
Scrape the gills from the portobello cap(s) to clean. Brush the mushroom(s) on both sides with olive oil and season with salt and pepper. If you want the mushrooms to be nice and tender, use a touch more oil and marinate them in a plastic bag for 10 minutes, tossing occasionally.
Grill the mushroom caps over direct heat until tender and marked from the grill, 8 to 12 minutes total, flipping once or twice.
In a nonstick skillet, scramble the eggs in a touch of olive oil, seasoning them with salt and pepper.
Spoon the scrambled eggs into the portabello caps, sprinkle with minced herbs, and drizzle sparingly with truffle oil or olive oil.