Portobello Breakfast Stacks (Or Biscuit Sandwiches)

Name: Portobello Breakfast Stacks (Or Biscuit Sandwiches)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 2 portabella mushrooms; 2 tablespoons butter, divided; 1 tablespoon white wine; 1/8 teaspoon salt, plus more to taste; 2 pieces Canadian bacon (or ham); 3 eggs; 1/2 tablespoon water; fresh ground black pepper; 2 teaspoons pesto sauce, prepared (I used a low fat version); 2 basil leaves, fresh, cut into ribbons to garnish; 2 teaspoons parmesan cheese, fresh

Submitted by Recipe Reader

"This makes a lovely breakfast, served with biscuits on the side. Adapted from Ellie Krieger's Grilled Portobello Benedict. She used a grill pan for the mushrooms and ham, so you may want to try that (just brush the mushrooms with oil before grilling). I didn't have one available at the time, so I used a regular skillet and changed the recipe accordingly, as well as other minor changes. I have also made these without the mushrooms, by stacking the ingredients into split freshly baked biscuits, making breakfast biscuit sandwiches. Delicious!"

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Ready In:: 25mins
Ingredients:: 11
Serves:: 2

ingredients

2 portabella mushrooms
2 tablespoons butter, divided
1 tablespoon white wine
¹⁄₈ teaspoon salt, plus more to taste
2 pieces Canadian bacon (or ham)
3 eggs
¹⁄₂ tablespoon water
fresh ground black pepper
2 teaspoons pesto sauce, prepared (I used a low fat version)
2 basil leaves, fresh, cut into ribbons to garnish
2 teaspoons parmesan cheese, fresh

directions

Heat a skillet with half of the butter over medium heat.
With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap.
Add the mushrooms to the skillet, and sprinkle with salt. Cook for about 10 minutes depending on the size, turning once. (I covered them for about half the cooking time to be sure they cooked through.).
When they are tender and their juices begin to release, tansfer to a plate.
In the same pan, cook the Canadian bacon or ham over medium-high heat for about 1 to 2 minutes on each side, until they are lightly browned.
Place each slice over each of the mushroom caps.
Meanwhile, in a separate skillet, heat the butter over medium heat.
Wisk the eggs with the water and add the eggs to the skillet, stirring and cooking the eggs until done, about 3 or 4 minutes. Season with salt and pepper to taste.
Spoon 1/2 of the scrambled eggs on top of each mushroom stack.
Spoon 1 teaspoon of pesto over each and top with some basil ribbons and 1 teaspoon of Parmesan cheese.