Serves two for a very filling breakfast
Scrape (do not wash with water) two portobello mushrooms. Remove the steam and reserve for the cheese mix. Turn your oven on broil (high). Line a baking sheet with foil and place the mushrooms upside down (middle rack). Broil for five minutes to remove some of the mushroom's liquid (otherwise, this will be a soggy brekkie!).
While the bottoms are pre-broiling, mix up the cheese mix:
Flip the mushrooms over and broil for another three minutes. Then, put approximately 1 tbsp of the cheese mix on each mushroom cap and broil for two more minutes. Watch this carefully.
Reduce heat to 400 degrees. Remove baking sheet from oven (put it on the oven door if you like) and crack one egg into each mushroom cap. Sprinkle a bit more cheese on top and bake for 10-15 minutes. (Too long here and your eggs will be chewy.)
Serve with sauteed kale.
Scrape (do not wash with water) two portobello mushrooms. Remove the steam and reserve for the cheese mix. Turn your oven on broil (high). Line a baking sheet with foil and place the mushrooms upside down (middle rack). Broil for five minutes to remove some of the mushroom's liquid (otherwise, this will be a soggy brekkie!).
While the bottoms are pre-broiling, mix up the cheese mix:
- 2 tbsp grated Parmesan cheese
- chopped mushroom stems
- 2 tsp Cheese, Chive, and Bacon Dip mix
Flip the mushrooms over and broil for another three minutes. Then, put approximately 1 tbsp of the cheese mix on each mushroom cap and broil for two more minutes. Watch this carefully.
Reduce heat to 400 degrees. Remove baking sheet from oven (put it on the oven door if you like) and crack one egg into each mushroom cap. Sprinkle a bit more cheese on top and bake for 10-15 minutes. (Too long here and your eggs will be chewy.)
Serve with sauteed kale.