I’m back again! This time with the second instalment in my portobello series, the Breakfast Portobello. Prior to this past month, I hadn’t done much cooking with portobello mushrooms, so I enjoyed creating some interesting and delicious ways to serve them up. I will definitely be cooking with them more often and hope you guys do too!
Breakfast Portobello Mushroom
- 1 Portobello Mushroom
- 1 Egg
- Cheddar Cheese
- Salt & Pepper
Start by preheating your oven to 425°F, and getting a pan on medium heat. If you don’t have any real bacon bits or cooked bacon in the freezer (I love cooking bacon and freezing it for a quick fix later!), then start off by cooking a couple slices of bacon. While your bacon is cooking, brush your mushroom with olive oil, and sprinkle with salt and pepper. Once your oven is preheated, cook the mushroom for 15-20 minutes.
Your bacon should finish just before your mushroom, so place it on some paper towel to soak up the grease, turn the pan up to medium-high heat and get ready to cook your egg (in the bacon grease of course!). Feel free to cook your egg however you like, but this is how I did mine! Once your pan is nice and hot, crack your egg into it, making sure the yolk remains intact. As soon as it’s in the pan salt & pepper it, and cover the pan with a lid, cooking until the bottom becomes brown and crispy, but the egg yolk is still a bit runny.
Hopefully all of this will coincide with each other and be done cooking around the same time! Once everything is ready, top your portobello with some salsa, fried egg, bacon, chives, and cheese, then DEVOUR!
I really liked this meal, it was a nice twist to your standard breakfast fare and I love the combination of egg and mushroom together!
Enjoy and stay tuned for my next portobello recipe!