| 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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