MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Portobello "Benedict"
Categories: Mushrooms, Pork, Sauces, Cheese, Herbs
Yield: 4 Servings

Nonstick spray
4 (4 oz ea) portobello
- mushroom caps
1 tb Olive oil
1/4 ts Salt; more to taste
4 Pieces Canadian bacon
8 lg Eggs
2 tb Water
Fresh ground black pepper
4 ts Store-bought basil pesto
8 Fresh basil leaves; in
- ribbons
4 ts Fresh grated Parmesan

Recipe courtesy of Ellie Krieger

Heat grill or grill pan and spray with cooking spray.

With a spoon, gently scrape out the dark inside of the
mushrooms caps, being careful not to break the cap.
Brush both sides of the mushroom caps with oil and
sprinkle with salt. Grill the mushrooms over a
medium-high heat for about 7 minutes per side, until
they are tender and their juices begin to release.
Transfer to a plate, top side down.

On the same grill or grill pan, cook the Canadian bacon
over medium-high heat for 30 seconds on each side, until
they are warm and grill marks have formed. Place 1 piece
of the bacon into each of the mushroom caps.

Separate the whites of 4 of the eggs into a medium sized
bowl, and discard the yolks. Add the remaining 4 whole
eggs to the bowl with the whites, add the water and
whisk until combined. Cook the eggs in a medium-sized
nonstick skillet over a medium-low heat, stirring
frequently, until the eggs are done, about 3 minutes.
Season with salt and pepper to taste. Spoon 1/4 of the
scrambled eggs on top of the Canadian bacon in each the
mushroom caps. Drizzle 1 teaspoon of pesto over each and
top with some basil ribbons and 1 teaspoon of Parmesan.

RECIPE FROM: https://www.foodnetwork.com

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