Sometimes breakfast can get a little repetitive. My kids would like to eat pancakes or crepes everyday. They don’t seem to get sick of it. But I am a person who need variety. Even if a recipe has the same exact ingredients, I will rather have it plated in a different way then the same everytime. I have also been trying to cut down on the amount of bread I consume. Not completely, because bread is one thing I can’t live without, but just not at every single meal. I came up with these recently, trying to use up what was in the refridgerator and they turned out really well.
Portabella Stuffed with Baked Egg
2 portabella caps
2 tbsp water
salt & pepper to taste
3 tsp shredded parmesan
To help baking time, I precooked the portabella in a saute pan with a little water covered for about 3 minutes. Just to soften the mushroom. Then transfer it to a baking dish and crack an egg in the portabella. Salt & pepper to taste. Place in the oven on a rack 6 inches down and broil on high. Check frequently. The egg cooks in about 5 minutes. Shred a little parmesan on the top and you have a fancy breakfast.