Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Monday, September 5, 2011

Chevré Eggs with Portobellos

For the kickoff of Portobello mushroom week at Casa Gordita, the following breakfast. Quick and easy to prepare, tasty and filling to devour!

2 Portobello mushroom caps
2 eggs
2 T butter
2 oz chevré (goat cheese)
2 oz chopped bacon bits
kosher salt & fresh cracked pepper

Melt the butter in a small saucepan over medium heat.

Remove the stems form the mushroom caps. Trim off stem ends and set aside. With a spoon, gently scrape off all of the brown gills from the underside of the mushroom caps. This is necessary on the Portobello because the gills will become a brown mess once the start to cook.

Once the butter is hot, place a mushroom cap in the butter gill side up. Cook until you see the edges just start to turn color, then turn over. Cook until tender. Repeat with other mushroom cap.

While you are cooking the caps, dice the reserved stems. Once the mushroom caps are done and plated, toss in the diced stems and cook int he butter until browned.

On top of each mushroom cap, I place an egg, sunny-side up. This is topped with the crumbled chevré and stem pieces. Pop under the broikler just long enough to melt the cheese, and add the bacon. Salt and pepper to taste.


Martha (MM) said...


Mark said...

Thanks, Martha! I am only now looking through your site, there are some gorgeous dishes there.