Juicy Bella

Preparation Turn the mushroom cap stem side up. To make room for the egg, use a spoon to gently scrape out the dark brown gills from the underside of the cap, and discard them. Pour the vinaigrette over the mushroom in a shallow bowl and let it marinate for at least 15 minutes. Turn the mushroom a time or two in the marinade. Meanwhile, preheat a gas grill to medium heat or build a small fire in a charcoal grill; the coals will be ready when they have burned down to smoldering and are covered in white ash, and you can hold your hand 4 inches above the grill for no more than 4 seconds. Clean the grates and brush them with oil. Grill the onion rounds on both sides until they are deeply browned and starting to collapse. Transfer to a plate to cool. Grill the mushroom cap gill side down until deeply browned, just a few minutes. (Watch it carefully to make sure it doesn't burn.) Turn it over, and carefully crack an egg into the mushroom cup. Sprinkle it lightly with salt, close the grill, and cook just until the white has set but the yolk is still runny, another few minutes. Transfer to the plate. If desired, grill the bun or pita halves lightly on both sides. Spread the mustard on one of the bun halves, top with lettuce, grilled onion, egg-stuffed mushroom, and the other bun, and eat. Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan, © 2013 Ten Speed Press JOE YONAN is the food and travel editor for The Washington Post, where he writes regular features, including the "Weeknight Vegetarian" column. He is the author of Eat Your Vegetables and Serve Yourself, which Serious Eats called "truly thoughtful, useful, and incredibly delicious." Yonan has won awards for writing and editing from the James Beard Foundation, the Association of Food Journalists, and the Society of American Travel Writers, and his work has been featured three times in the Best Food Writing anthology.

Preparation Turn the mushroom cap stem side up. To make room for the egg, use a spoon to gently scrape out the dark brown gills from the underside of the cap, and discard them. Pour the vinaigrette over the mushroom in a shallow bowl and let it marinate for at least 15 minutes. Turn the mushroom a time or two in the marinade. Meanwhile, preheat a gas grill to medium heat or build a small fire in a charcoal grill; the coals will be ready when they have burned down to smoldering and are covered in white ash, and you can hold your hand 4 inches above the grill for no more than 4 seconds. Clean the grates and brush them with oil. Grill the onion rounds on both sides until they are deeply browned and starting to collapse. Transfer to a plate to cool. Grill the mushroom cap gill side down until deeply browned, just a few minutes. (Watch it carefully to make sure it doesn't burn.) Turn it over, and carefully crack an egg into the mushroom cup. Sprinkle it lightly with salt, close the grill, and cook just until the white has set but the yolk is still runny, another few minutes. Transfer to the plate. If desired, grill the bun or pita halves lightly on both sides. Spread the mustard on one of the bun halves, top with lettuce, grilled onion, egg-stuffed mushroom, and the other bun, and eat. Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan, © 2013 Ten Speed Press JOE YONAN is the food and travel editor for The Washington Post, where he writes regular features, including the "Weeknight Vegetarian" column. He is the author of Eat Your Vegetables and Serve Yourself, which Serious Eats called "truly thoughtful, useful, and incredibly delicious." Yonan has won awards for writing and editing from the James Beard Foundation, the Association of Food Journalists, and the Society of American Travel Writers, and his work has been featured three times in the Best Food Writing anthology.