Broiled Portobello Mushrooms With Scrambled Eggs

When a Calvinist says that all things happen according to the predestination of God, he speaks the truth, and I am willing to be called a Calvinist. But when an Arminian says that when a man sins, the sin is his own, and that if he continues in sin, and perishes, his eternal damnation will lie entirely at his own door, I believe that he speaks the truth, though I am not willing to be called an Arminian. The fact is, there is some truth in both these systems of theology.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Brunch, Eggs, Mushrooms, Portobello	4	Servings

INGREDIENTS

4		Portobello Mushrooms, 4-5"
		Diameter
2	T	Olive Oil, Plus More If
		Needed
		Salt & Freshly Ground Black
		Pepper To Taste
4		Eggs
4		Egg Whites
4		Thin Slices Prosciutto
		Coarsely Chopped
1 1/3	t	Chopped Fresh Rosemary
1 1/3	T	Unsalted Butter
1 1/3	T	Grated, Imported Parmesan
		Cheese
		Fresh Rosemary Sprigs For
		Garnish Optional

INSTRUCTIONS

Remove and discard stems from mushrooms and rinse and pat dry. Brush
mushrooms with oil on all sides, and then salt and pepper generously.
Arrange mushrooms, stems sides up, on aluminum foil-lined baking
sheet.  Broil 1 to 2 minutes on rack 4 to 5 inches from heat source and
then  turn and broil 2 to 3 minutes more, until tender when pierced
with  knife. (Mushrooms can be broiled 30 to 45 minutes ahead. Leave at
cool room temperature. Brush with a little additional olive oil and
reheat at 350Â°F. until hot, about 10 minutes.)  To scramble eggs,
place eggs and whites in mixing bowl along with 1/2  teaspoon salt, 1/4
teaspoon, pepper, prosciutto and rosemary. Mix  well to blend. Heat
butter over medium heat until hot. Add egg  mixture and scramble until
just set. Taste and season with more salt  and pepper if needed.  To
serve, arrange mushroom caps, stem sides up, on serving platter.  Mound
eggs on top of mushrooms. Sprinkle each serving with some  Parmesan
cheese and garnish with rosemary sprig.  NOTES : Betty Rosbottom is
director of a Columbus, Ohio, cooking  school and author of "First
Impressions".  Reprinted from Raleigh  News & Observer, May 22nd, 1996.
Recipe by: Betty Rosbottom  Posted to MC-Recipe Digest by Calvin
Grisafe <cgrisafe@iamerica.net>  on Apr 03, 1998

A Message from our Provider:

“You’ve achieved nothing until you find God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 531 Calories From Fat: 268 Total Fat: 30.2g Cholesterol: 251.1mg Sodium: 1655.6mg Potassium: 626.2mg Carbohydrates: 23.3g Fiber: 7.8g Sugar: <1g Protein: 41g

[The resurrection of the body] is the Christian’s brightest hope. Many believers make a mistake when they long to die and long for Heaven. Those things may be desirable, but they are not the ultimate for the saints. The saints in Heaven are perfectly free from sin and, so far as they are capable of it, are perfectly happy. But a disembodied spirit never can be perfect until it is reunited to its body. God made man not pure spirit but body and spirit, and the spirit alone will never be content until it sees its physical frame raised to its own condition of holiness and glory. Think not that our longings here below are not shared in by the saints in Heaven. They do not groan so far as any pain can be, but they long with greater intensity than you and I for the 'adoption...the redemption of our bodies.' People have said there is no faith in Heaven, and no hope. They know not what they say - in Heaven faith and hope have their fullest swing and their brightest sphere, for glorified saints believe in God’s promise and hope for the resurrection of the body.

C.H. Spurgeon