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!

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

Method:
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.