Grilled Portobello “Benedict”

I love cooking breakfast.  It’s probably my favorite meal to cook.  The problem is, so many of the breakfast recipes I want to make are so, so unhealthy.  I might as well make dessert!

I knew I could solve this problem by turning to Ellie Krieger, my very favorite health-conscience cook.  Her new cookbook, So Easy, is just incredible.  I bought it without even opening it.  After my 100% success rate with recipes from her first cookbook, The Food You Crave, I knew I’d love everything she put in the new book.  This little gem was no exception.

By cooking the portobello until it releases its juices, you get a great, rich flavor which contrasts beautifully with the pungent and fresh pesto.  This breakfast won’t give you that heavy creaminess you’d get from a hollandaise sauce, but that was fine with me; it wasn’t what I was after.  Both M and I enjoyed every bite of this filling and healthy breakfast.  We can’t wait to have it again!

Grilled Portobello “Benedict”

from Ellie Krieger, So Easy

printer-friendly recipe

Ingredients:

cooking spray

4 portobello caps (about 4 oz. each)

1 TBSP olive oil

1/4 tsp. salt, plus more to taste

4 slices Canadian bacon

4 tsp. store-bought or homemade pesto (or more)

4 large eggs

4 large egg whites

2 TBSP water

freshly-ground black pepper, to taste

4 tsp. freshly-grated Parmesan cheese

8 fresh basil leaves, chiffonade

Directions:

1.  Preheat a grill or grill pan sprayed with cooking spray over medium-high heat.

2.  With a spoon, gently scrape out the gills from the inside of the mushroom caps, taking care not to break the caps.  Brush both sides with the oil and sprinkle with salt.  Grill the mushrooms until they are tender and their juices begin to release, about seven minutes per side.  Transfer each mushroom to a plate, top side down.

3.  One the same grill or grill pan, cook the Canadian bacon slices until they are warm and grill marks have formed, about 30 minutes per side.  Place one slice of bacon on each mushroom cap.  Spread pesto over the Canadian bacon.

4.  While the mushrooms are grilling, whisk the eggs, egg whites, and water together in a medium bowl until well combined.  In a medium-sized skillet over medium-low heat, scramble the eggs until cooked through.  Season with salt and pepper.

5.  Divide the scrambled eggs over the pesto and sprinkle with the cheese and basil.  Serve immediately.

one year ago: chicken stuffed with Kalamata pesto, feta, and sun-dried tomatoes

two years ago: balsamic-marinated skirt steak and basic oven-roasted potatoes