Vegetarian Classic Steak and Eggs

Savor the hearty flavors of this Vegetarian Classic Steak and Eggs recipe, a plant-based spin on the beloved breakfast classic. Juicy, marinated Portobello mushrooms take center stage as the "steak," infused with the rich umami of soy sauce, balsamic vinegar, and aromatic rosemary. Paired with golden, crispy skillet potatoes and perfectly fried eggs, this dish is a satisfying, protein-packed meal that’s ready in under an hour. Rustic yet elegant, it’s perfect for brunch, lunch, or even breakfast-for-dinner, with optional parsley adding a fresh, bright garnish. Whether you're a vegetarian craving comfort food or a meat lover exploring plant-based options, this recipe delivers bold flavors and hearty textures in every bite.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 2

Ingredients

• 2 medium caps Portobello mushrooms
• 4 tablespoons Olive oil
• 2 tablespoons Soy sauce
• 1 tablespoon Balsamic vinegar
• 2 cloves, minced Garlic
• 1 teaspoon, chopped Rosemary
• 0.5 teaspoon Black pepper
• 2 medium, peeled and diced Potatoes
• 0.5 teaspoon Salt
• 0.5 medium, finely chopped Onion
• 4 large Eggs
• 1 tablespoon, chopped (optional) Parsley

Directions

Step 1

Start by preparing the marinade for the portobello mushrooms. In a small bowl, whisk together 2 tablespoons of olive oil, soy sauce, balsamic vinegar, minced garlic, rosemary, and black pepper.

Step 2

Place the portobello mushroom caps in a shallow dish and pour the marinade over them, ensuring they are well-coated. Let them marinate for at least 15 minutes.

Step 3

While the mushrooms are marinating, prepare the potatoes. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 5 minutes, stirring occasionally.

Step 4

Add the chopped onion to the skillet with the potatoes. Season with salt and continue to cook for another 10-15 minutes or until the potatoes are golden and crispy, stirring occasionally. Once cooked, transfer to a plate and keep warm.

Step 5

In the same skillet, without cleaning, add the marinated portobello mushrooms. Cook for about 5-7 minutes on each side over medium-high heat until they are tender and have released their juices.

Step 6

While the mushrooms are cooking, prepare the eggs. In another skillet, add a little olive oil and fry the eggs to your liking (sunny-side up, over-easy, etc.).

Step 7

To serve, place one portobello mushroom 'steak' on each plate, topped with crispy potatoes and eggs. Garnish with chopped parsley if desired.

Step 8

Enjoy your Vegetarian Classic Steak and Eggs meal!

Nutrition Facts

Serving size	(1035.5g)

Amount per serving	% Daily Value*
Calories	1313.0

Total Fat 77.2g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 744mg	0%
Sodium 2693.6mg	0%
Total Carbohydrate 111.7g	0%
Dietary Fiber 16.1g	0%
Total Sugars 17.1g
Protein 47.7g	0%

Vitamin D 164.7IU	0%
Calcium 239.2mg	0%
Iron 10.7mg	0%
Potassium 3810.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 14.3%

Carbs: 33.5%