Fried Eggs Over Portobello's Stuffed with Creamed Spinach and Swiss Cheese

 

 

It’s a sip your coffee slowly kind of Sunday and I smell my mushrooms baking in the oven as I type this blog.  I haven’t had a chance to blog a lot lately.  I have a ton of new recipes that I need to put up and I plan on accomplishing that today. 

I'm swapping out carbs this morning and replacing them with mushrooms.

Recipe Follows:

3 large Portobello mushroom caps

3 eggs

3 pieces of Swiss cheese

One 9oz box of Pre-made creamed spinach. (you can make your own but this is a short cut)

Salt and Pepper to taste

Fresh Basil for garnish (optional)

 

Rub the Portobello with a little olive oil, salt and pepper

Top with creamed spinach mixture and one piece of Swiss cheese

Bake a 375 for 20 minutes or until mushroom is soft

*Tip* click on this link to see how you can prevent soggy mushrooms.

http://www.lifeasastrawberry.com/portobello-mushroom-pizzas/

When there’s 5 minutes left in cooking time, fry your eggs in a sauté pan and then place on top of the Portobello. Garnish with fresh chopped basil

 

 

 

Fried Eggs with Butternut Squash and Onion Hash

 

 

As I said before, I prefer a hot meal for breakfast and eggs over anything.  Using pre-cut, bagged butternut squash, I cut my prep time in half.  Cutting into a hard butternut squash is no easy feat, so this is the better way to go in my opinion.  I’m making a dish tonight with chicken sausage so I snagged one from the fridge and threw it in the pan.  The brand I like to use is Al Fresco and it’s all natural and “buffalo”, which I love! 

Ingredients

1 small yellow onion

Pam or olive oil to coast the pan

1 buffalo chicken sausage-casing removed.

½ bag of fresh pre-cut butternut squash

1 teaspoon garlic paste

1 cup fresh baby spinach leaves

Salt and Pepper

Toast is optional

 

In a sauté pan over med, heat coated pan and add garlic.  I diced my squash a little more so the pieces were smaller.  Throw in your sausage, squash and onion with a little salt and pepper and cook for about 5 minutes or until the mixture starts to lightly brown.  Make sure you break up the sausage as best you can into smaller pieces as you cook.  Cover the pan for 3 minutes so the squash is tender, then remove the lid and cook 3 minutes more or until the contents are crispy and caramelized.  Toss in your spinach and place the lid back on for 1 minute.  Once the spinach has wilted, mix in well with the squash and sausage.  Remove from pan and plate. 

                           

 



 

                         

 

Cook your eggs according to preference.  I love over easy eggs where the yolk is running and soaks in to a buttered piece of toast…yum!