Portobello, Veggies and Egg

0.0/5 rating (0 votes)
Portobello, Veggies and Egg

This is the perfect paleo breakfast for 2!  I cut up my onions, peppers and other vegetables in the beginning of the week so I have them handy.  On the weekends I love to create a new recipe using my left overs!  This one was a perfect Sunday breakfast for my hubby and I.  

I am also sharing my tip on making the perfect poached egg....  

Enjoy this Paleo breakfast recipe!

How to clean a portobello mushroom

Holding the mushroom in the palm of your hand and using a small spoon gently go under the stem of the mushroom and lift it out.  Use the spoon and carefully rub the spoon around to remove the gills then discard.  Use a paper towel or clean kitchen towel and wipe around the mushroom.

 

 

Ingredients

  • 2 tablespoon olive oil, divided
  • 1/2 cup yellow onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes, optional
  • 2 portobello mushrooms, cleaned
  • 2 large eggs, room temperature

Directions

  1. Heat a large sauté pan over medium heat.  Add in 1 tablespoon of olive oil and once hot add in onions and peppers.  Let cook for 2 minutes then add in garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon of pepper then basil and thyme. 

  2. Let cook for about 3-4 minutes then move to one side of the pan.  Add 1/2 tablespoon of oil to the pan then place in the mushrooms.  Season the mushrooms with remaining salt and pepper then drizzle the 1/2 tablespoon of olive oil.  Cover with foil and let cook for about 7-8 minutes flipping the mushrooms over once.  Reduce heat to low.

  3. While the mushroom is cooking it's time to start your poached egg.  You can go here to read my post on the perfect poached egg.  I will list out the quick version below.

    1.  Fill a medium pan 1/2 way with water.
    2. Bring to a high steam (not a boil)
    3. Add in 1 teaspoon white vinegar
    4. Lower heat to medium
    5. Crack egg into a small bowl then place in water
    6. Let cook for 3 1/2 minutes then carefully remove using a slotted spoon and place on a paper towel.
    7. Enjoy

     

  4. To assemble your portobello breakfast.

    1. Place mushroom on a plate
    2. Divide onions and peppers on each mushroom
    3. Top with poached egg
    4. Add any additional seasoning or sriracha and enjoy!

Leave a comment

You are commenting as guest.