Elegant Spring Anniversary Brunch, Part 2 ~ Broiled Portobello Topped With Creamy Scrambled Eggs

We made a Broiled Portobello Topped With Creamy Scrambled Eggs as the main course of our spring anniversary brunch. We often make a scramble on a regular Sunday morning, and this was only minimally more effort. We usually lighten our scrambles by using about half of the egg yolks to egg whites, and we did the same here. I also omitted the butter from the original recipe completely and just used a non-stick pan with no oil for the eggs. I would recommend measuring both the Parmesan and the rosemary to taste. We used a little more cheese than the recipe called for, but we used less rosemary. (I will make exceptions when I think the fat is worth it…Cheese is worth it to me!) Make it your own, the way you like it :).

Broiled Portobello Topped with Creamy Scrambled Eggs

Adapted from Bon Appétit magazine

Makes 3 servings

3 4- to 5-inch-diameter portobello mushrooms

Olive oil

1 large garlic clove, minced

12 large egg whites and 6 of the yolks

Grated Parmesan cheese, to taste

Chopped fresh rosemary, to taste

Salt and pepper

Preheat broiler. Line large baking sheet with foil. Remove and discard mushroom stems. Scoop out and discard tough inside centers where mushroom stems were attached. Brush both sides of mushrooms generously with olive oil. Place mushrooms, dark gill side up, on prepared baking sheet. Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper. Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes. Turn mushrooms over; broil until tender when pierced with knife, about 7 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.)

Whisk eggs, Parmesan cheese, chopped rosemary, salt, and pepper in large bowl to blend. Heat large non-stick skillet over medium-low heat. Add eggs to skillet and stir gently in circular motion with wooden spoon or heat-resistant rubber spatula, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath. Cook until eggs are set but still soft, about 4 minutes total.

Arrange hot portobello mushrooms, gill side up, on plates. Top with eggs, dividing equally. Sprinkle with more grated Parmesan cheese, dividing equally, and serve.