Breakfast is the most important meal of the day, right? How often do you hear that and how often do you skip breakfast or have it on the run? I’m not the pancake lover so for me breakfast meant a slice of cake or granola/cereals with milk. Lately I started to eat eggs in different combinations : poached, fried, omelet, scrambled even baked, like today. Most of the time I like my eggs with mushrooms or with lots of cheese, and I mean a lot.
I may have already said that my husband is the pickiest eater I’ve ever seen, mushrooms are one of the NO, NO, NO type of food. Few months ago he wouldn’t even accept the idea of buying them but as our daughter grew and she stared eating solid foods I talked with her doctor and came up with a list of what and when to give her. Mushrooms were on the list along with chicken, beef and turkey. Since we are pescatarians, only the thought of having meat in the house was a little too weird, but after few days we got used that our daughter might eat meat. Now that the meat problem was solved (I thought back then, later I discovered that Tiffany doesn’t like meat either) what about mushrooms, I asked. My husband wasn’t too thrilled with the idea, but, in the end, he gave in :P. This is how i started eating mushrooms again. Now don’t jump with joy, I don’t eat mushrooms when we all are having breakfast together, but only when he is way too busy (lately it does happen a lot) and his main meal of the day is taken in a rush and consists of a cup of black coffee and a fruit.
Few days ago I bought some Portobello mushrooms thinking of stuffing them for me and Tiffany. Some of them were sautéed along with other vegetables and few magically became my breakfast.
This complex recipe 😛 I made it few days ago and again today.
1 Portobello mushroom
Clean the mushroom
Break the egg
Season with salt and pepper and bake at 400F for about 5-10 minutes depending on how you like your egg (I’m not a big fan of runny eggs)