Recipe: Portobello Mushrooms Stuffed with Scrambled Eggs

Type of dish: Breakfast, Lunch
Equipment: Heavy bottomed skillet
Servings: Serves 2

Ingredients:

• 6 eggs
• 4 tsp fresh chives, chopped
• white pepper to taste
• ¼ tsp salt
• 4 slices of bacon
• 4 tsp lard
• 4 large Portabella mushrooms, cleaned and stemmed
• 1 TB fresh parsley, roughly chopped for garnish

Directions:

1. In a mixing bowl beat the eggs until frothy.
2. Add chives, salt and pepper.
3. Heat 2 tsp of lard in a skillet over a medium heat, add bacon slices and sauté until crisp.
4. Remove bacon, chop finely, add to the egg mixture and set aside.
5. In the same skillet sauté the mushroom caps at medium-low heat, bottom side up until tender, about 5 minutes.
6. Remove and keep warm. In a sauce pan heat remain 2 tsp of lard, add the egg mix and cook at a very low heat, stirring gently from time to time, about 5 minutes.
7. Fill the mushroom caps with the scrambled eggs and serve on two plates, garnished with parsley.

Enjoy!