How to Make Portobello Egg Breakfast Stacks

Healthy chef and marvelous entertainer, Kara Elise is sharing another yummy, protein-packed, recipe (check out her breakfast frittata) on our lifestyle blog today with these Portobello egg breakfast stacks!

Kara says…

Sometimes it’s easy to get in a breakfast rut. You find yourself eating the same things, because they’re familiar and easy, and thinking of something new can require a bit of extra effort that some of us don’t have in the morning (especially without caffeine!). I’m a big fan of making small changes to familiar things to mix up routine. When you switch even small things in your diet, you can make massive changes in the kind of nutrients you’re getting!

I love egg breakkies because they’re full of protein, substance, and deliciousness to start my day well. I lean towards avocado + egg toasts, or quinoa bowls with a fried egg for days that require a little extra gusto. This Portobello mushroom stack is something I discovered after a recent trip to the farmers market. After cooking a delicious dinner with portobellos, I had a couple left over and decided to try them for breakfast. Portobellos have this meaty, rich texture that pairs perfectly with an egg. And, taking out the bread and adding in another form of produce is always a win in my book.

Plus, these stacks are so delightfully simple, and versatile! I made mine with hummus, but you could add any extra produce, sauce, or protein for an extra kick of flavor. Try one for a morning mix up… You won’t regret it!

Ingredients, Makes 2

2 large Portobello Mushrooms
1 tbsp olive oil
2 slices prosciutto
2 slices tomato
2 tablespoons hummus
2 eggs
½ avocado
Sea salt

Instructions

Preheat your oven to 425 degrees.

On a baking sheet lined with parchment paper, place your two mushrooms. Stack with a slice of prosciutto and a slice of tomato. Drizzle with your olive oil. Place in the oven and roast for 12 minutes.

In the meantime, fry your eggs.

Remove your stacks from the oven. Top each mushroom with a tablespoon of hummus. Then top with an egg. Slice your avocado and place on top of the stack. Sprinkle with sea salt and serve!