This was the first time I tried this and it will definitely be a repeat. I'm thinking that the next time I try this I might also roast some tomatoes. That just sounded really tasty to me in combination with the portobello mushrooms and eggs.
Ingredients:
4 large portobello cpas.
1 TBS olive oil (more for coating the mushrooms before baking)
1 TBS chives finely chopped
1/4 tsp sea salt for caps, 1/4 tsp for sauce
1/4 tsp black pepper
4 slices Canadian bacon
4 eggs for each of the portobellos, 2 eggs for the egg yolks
1/4 cup butter
1 TBS lemon juice
1 tsp water
1/4 tsp cayenne, hot paprika, or red chile powder
Preparing the portobellos and eggs:
1. Preheat oven to 450 degrees
2. Line a baking sheet with parchment paper
3. Prep the mushrooms by combining 1 TBS of olive oil, chives, salt, and pepper in a bowl, Remove the stems from the caps, and add the caps to the bowl to coat with the olive oil mixture.
4. Place the mushroom caps smooth side down on the baking sheet and set in oven for 10 minutes.
5. After 10 minutes place the slices of the Canadian bacon one in each one, and then place in the oven for another 10 minutes.
6. Prep the eggs. Spray or coat olive oil into 4 muffin tins, and place one egg in each one. Place in the oven for about 9 minutes. (8 for runny yolks, 12 minutes for very firm yolks).
7. Make the hollandaise sauce. Melt the butter in the saucepan, then remove from the heat. In a hand immersion blender container, add the butter, lemon juice, water, salt, and chile powder. Blend.
8. Serve by placing one egg on each mushroom cap with the Canadian bacon, then add the hollandaise sauce on top with some additional finely chopped chives as garnish.
Delicious breakfast!!
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