Portabella Shirred Eggs with Home Fries & Truffle Aioli

This creative brunch special takes full advantage of the wide caps of Portabella mushrooms by baking an egg into each of them. With a side of spiced home fries and rich truffle aioli, you’ll be daydreaming about opening your own brunch restaurant!

Serves 4

Ingredients

• 8 each RI Mushroom Co. Portabella mushrooms (about 1-½ lbs.)

• 4 tablespoons extra virgin olive oil, divided

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 8 each fresh eggs

• 1 cup high-quality mayonnaise

• 1 tablespoon truffle oil

• 1-½ teaspoons fresh lemon juice

• 1 garlic clove, finely grated

• 2 tablespoons unsalted butter

• 1-½ pounds russet potatoes, skin-on, cubed (~4 cups)

• ½ cup chopped onion

• ¼ teaspoon garlic powder

• ½ teaspoon smoked paprika

• Chopped fresh parsley (optional)

• Side of fresh fruit (optional)

Directions

1. Preheat oven to 400° F. Gently scoop out the stems and gills from each RI Mushroom Co. Portabella mushroom. Using a sharp knife, cut ¼-inch-deep slits in a crisscross pattern along the smooth (non-gilled) side of the Portabella mushrooms.

2. Brush the mushroom caps evenly with 2 tablespoons extra virgin olive oil and season lightly with kosher salt. Place gill-side up on a baking sheet and into the preheated oven until they start to brown around the edges, 8-12 minutes. Flip and cook until the liquid has evaporated and the caps are golden brown, 10-12 minutes more. Remove from oven.

3. Meanwhile, in a medium bowl, add high-quality mayonnaise, truffle oil, lemon juice, and grated garlic, whisking to combine. Season to taste with salt, pepper, and more lemon juice, if needed. Set aside.

4. Heat a large skillet with a lid over medium-low heat and add the remaining 2 tablespoons extra virgin olive oil and butter. Once the butter melts add cubed potatoes in a single layer and cover with the lid.

5. Cook potatoes, covered, without stirring, for 10 minutes. It is important to leave the lid on so they steam and cook properly. Remove the lid and use a spatula to gently flip the potatoes to cook the other sides.

6. Add chopped onion and continue to cook uncovered, flipping occasionally, until onions start to brown and potatoes begin to crisp, about 10 minutes more. Season potatoes with salt, freshly cracked black pepper, garlic powder, and smoked paprika. Continue cooking until crisped to your liking, another 3-10 minutes.

7. Reduce oven temperature to 350°F. Carefully crack an egg into each of the par-cooked portabella mushroom caps, gently coaxing the yolk close to the center. Season each egg with some kosher salt and black pepper.

8. Place into the oven until the eggs are set around the edges but still jiggly in the center, about 10 minutes. Remove from oven and let sit 2-3 minutes (they will continue to cook as they cool).

9. Serve two of the Portabella eggs with home fries and a side of truffle aioli. Garnish the eggs with freshly chopped parsley and a side of fresh fruit. Enjoy immediately!

   Chef’s Notes:

   • For firm yolks, bake an additional 3 minutes.

   • If the Portabella mushrooms are too flat to get an egg into the cap, it is fine to cook the eggs separately (over easy or scrambled) and top each mushroom individually.