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CATEGORY CUISINE TAG YIELD
Grains, Eggs Miamiherald, Breakfast 4 Servings

INGREDIENTS

4 md -to large fresh portobello caps, 4-6 inches across; cleaned
3 tb Olive oil
4 oz Shiitake mushrooms; stems removed and caps sliced
1/2 sm Onion; finely diced
1 c Fresh corn kernels
1/3 c Toasted pine nuts
1/2 c Fried, crumbled bacon(opt)
Salt
8 Eggs

INSTRUCTIONS

Preheat oven to 400 degrees.  Place portobello caps,
gill sides up, in a large baking dish and bake 5
minutes.  Meanwhile heat oil in a large saute pan over
high heat.  Add shiitakes, onion, and corn; saute
until mushrooms are limp and corn tender, 3-4 minutes.
Add pine nuts and bacon if using and stir well. Be
sure to season well. Remove mushrooms from oven and
evenly divide shiitake mixture among 4 caps smoothing
surface.  Make sure caps lay as flat as possible so
that eggs do not slide to one side while baking.
Crack 2 eggs on top of each mushroom.
Lightly salt eggs and return dish to oven.  Bake
until eggs are done to your liking, then serve at once.
Nutritional info per serving: 485 cal; 19g pro, 39g
carb, 32g fat (55%)
Source: A Cook's Book of Mushrooms by Jack Czarnecki
Miami Herald, 9/28/95
format: 8/15/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #224
Date: 18 Aug 96 00:31:30 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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