MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Portobello "Benedict"
Categories: Mushrooms, Pork, Sauces, Cheese, Herbs
Yield: 4 Servings
Nonstick spray
4 Portobello mushroom caps
- (4 oz ea)
1 tb Olive oil
1/4 ts Salt; more to taste
4 Canadian bacon pieces
8 lg Eggs
2 tb Water
Fresh ground black pepper
4 ts Store-bought basil pesto
8 Fresh basil leaves;
- in ribbons
4 ts Parmesan; fresh grated
Heat grill or grill pan and spray with cooking spray.
With a spoon, gently scrape out the dark inside of the mushrooms
caps, being careful not to break the cap. Brush both sides of the
mushroom caps with oil and sprinkle with salt. Grill the mushrooms
over a medium-high heat for about 7 minutes per side, until they
are tender and their juices begin to release. Transfer to a plate,
top side down.
On the same grill or grill pan, cook the Canadian bacon over
medium-high heat for 30 seconds on each side, until they are warm
and grill marks have formed. Place 1 piece of the bacon into each
of the mushroom caps.
Separate the whites of 4 of the eggs into a medium sized bowl, and
discard the yolks. Add the remaining 4 whole eggs to the bowl with
the whites, add the water and whisk until combined. Cook the eggs
in a medium-sized nonstick skillet over a medium-low heat, stirring
frequently, until the eggs are done, about 3 minutes. Season with
salt and pepper to taste. Spoon 1/4 of the scrambled eggs on top of
the Canadian bacon in each the mushroom caps. Drizzle 1 ts pesto
over each and top with some basil ribbons and 1 ts Parmesan.
Recipe by Ellie Krieger
Recipe FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
MMMMM
