As I've mentioned before, breakfast is one of my favorite meals and this portobello "benedict" reminded me of the many reasons why I enjoy it so much. Anytime I order eggs benedict I can never seem to get past the over easy egg and always find myself eating around the yolk. This "benedict" however was right up my alley with the addition of pesto and scrambled eggs - YUM MAY! Substituting the english muffin for the portobello mushroom was a brilliant idea as well and added a bit of "meatyness" to the dish. Make your breakfast a little extra special and give this a try :)
Grilled Portobello "Benedict"
Adapted from Ellie Krieger, So Easy via Apple a Day Blog
2 portobello caps (about 4 oz. each)
1 tsp olive oil
4 slices Canadian bacon (1/8" thick)
Store-bought or homemade pesto, to taste
2 large eggs
4 large egg whites
1 TBSP milk or water
freshly-ground black pepper, to taste
2 tbs. freshly-grated Parmesan cheese
3-4 fresh basil leaves, chiffonade
1. Preheat a grill or grill pan sprayed with cooking spray over medium-high heat.
2. With a spoon, gently scrape out the gills from the inside of the mushroom caps, taking care not to break the caps. Brush both sides with the oil or spray with PAM olive oil and sprinkle both side with S&P. Grill the mushrooms until they are tender and their juices begin to release, about seven minutes per side or until cooked all the way through. Transfer each mushroom to a plate, top side down.
3. One the same grill or grill pan, cook the Canadian bacon slices until they are warm and grill marks have formed, about 1 minute per side. Place one to two slices of bacon on each mushroom cap. Spread pesto over the Canadian bacon.
4. While the mushrooms are grilling, whisk the eggs, egg whites, and water/milk together in a medium bowl until well combined. In a medium-sized skillet over medium-low heat, scramble the eggs until cooked through. Mine took about 15 minutes. Season with salt and pepper and add basil and cheese.
5. Divide the scrambled eggs over the pesto and if so desired, sprinkle more cheese. Serve immediately.
Labels: breakfast - Thursday, March 10, 2011