Baked Portobello and Egg Stack

Baked Portobello and Egg Stack

Go on break the rules! This dish goes for any meal; breakfast, brunch, lunch or dinner.

File 2016-06-03, 1 19 17 PMThere’s no real recipe for this dish. You can make a “mushroom stack” out of any thing you like. The options are literally endless.

Here, I used a large portobello mushroom cap, a thick slice of tomato, an egg, fresh herbs, hard goat cheese on top of a bed of arugula.

Feta cheese, soft goat cheese, basil pesto, roasted red pepper, grilled zucchini or ground turkey would also pair well with the broiled mushroom.

For this version:

  • I wiped the mushroom clean instead of washing it and removed the stem (it soaks up water and can get soggy during cooking if you wash it).
  • Then drizzled grapeseed oil on the mushroom and sprinkled salt and pepper on the mushroom cap and the tomato and broiled them for about 7 minutes.
  • Once partially cooked, I cracked an egg inside the the mushroom cap and baked for at 400 degrees for about 10 minutes.
  • For the last minute in the oven, I added a little grated hard goat cheese until it melted.
  • Then added the cooked mushroom stack to a bed of arugula that was tossed in fresh lemon juice, avocado oil and salt & pepper.
  • Lastly, I topped off the stack with fresh herbs (oregano, thyme and chives).
  • Then I took a pick before it went down the hatch.

I’d love to hear or see what you concoct.  Please indulge me ;  )

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