"PORTOBELLO AND EGG BREAKFAST"

At first, my husband was kind of hesitant to try this "PORTABELLO AND EGG BREAKFAST" that I served him. He was just staring at it and said it's too early for this meaty mushroom. But when he tried it, he wanted me to make some more, and even requested that next time maybe I can use Canadian Bacon, or any other kind of ham instead of smoked turkey meat.

Ok, you can cook the eggs any way you want it, and use any kind of meat here (or don't add meat, if you wish), and I am telling you, you'll be surprised as to how good this simple dish will taste.

I served this with toasted/buttered Oat-Nut Bread on the side...it was perfect, but... the Pinay "Chichay" might try it with rice on the side next time!

-CHICHAY

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"PORTOBELLO AND EGG BREAKFAST"

What You Need:

• 2 portobello mushroom caps


• 1 tablespoon olive oil


• 2 pieces of sliced lunch meat of your choice (salami, ham, turkey salami, turkey meat, or Canadian bacon)


• 2 eggs, beaten


• 2 teaspoons basil pesto sauce (store-bought will do)


• 2 teaspoons grated Parmesan cheese


• 2 teaspoons scallions cut in small pieces (optional)


• ground black pepper


• salt


• Pam cooking spray

How To:
-Preheat your grill (or grill pan) and spray with cooking spray.
-With a spoon, scrape out the dark inside of the mushrooms caps ("gills"). Do this gently, and be careful not to break the cap.
-Brush both sides of the mushroom caps with oilve oil and sprinkle with salt and pepper.
-Grill the mushrooms over a medium-high heat for about 5-7 minutes per side, until they are tender and their juices begin to release.
-Transfer to a dish and set aside.
-On the same grill (or grill pan), cook the meat slice over medium-high heat for a few seconds on each side, until they are warm.
-Place a piece of the meat slice into each of the mushroom caps.
-Cook the eggs in a nonstick skillet, stirring frequently, until the eggs are done (about 2-3 minutes).
-Season with salt and pepper to taste.
-Spoon 1/2 of the scrambled eggs on top of the meat slice in each the mushroom caps.
-Drizzle 1 teaspoon of pesto sauce over each and top with some scallions and Parmesan cheese.
-Serve with buttered toasted bread.