MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Portobello "Benedict"
 Categories: Mushrooms, Pork, Sauces, Cheese, Herbs
      Yield: 4 Servings
 
           Nonstick spray
      4    (4 oz ea) portobello
           - mushroom caps
      1 tb Olive oil
    1/4 ts Salt; more to taste
      4    Pieces Canadian bacon
      8 lg Eggs
      2 tb Water
           Fresh ground black pepper
      4 ts Store-bought basil pesto
      8    Fresh basil leaves; in
           - ribbons
      4 ts Fresh grated Parmesan
 
  Recipe courtesy of Ellie Krieger
  
  Heat grill or grill pan and spray with cooking spray.
  
  With a spoon, gently scrape out the dark inside of the
  mushrooms caps, being careful not to break the cap.
  Brush both sides of the mushroom caps with oil and
  sprinkle with salt. Grill the mushrooms over a
  medium-high heat for about 7 minutes per side, until
  they are tender and their juices begin to release.
  Transfer to a plate, top side down.
  
  On the same grill or grill pan, cook the Canadian bacon
  over medium-high heat for 30 seconds on each side, until
  they are warm and grill marks have formed. Place 1 piece
  of the bacon into each of the mushroom caps.
  
  Separate the whites of 4 of the eggs into a medium sized
  bowl, and discard the yolks. Add the remaining 4 whole
  eggs to the bowl with the whites, add the water and
  whisk until combined. Cook the eggs in a medium-sized
  nonstick skillet over a medium-low heat, stirring
  frequently, until the eggs are done, about 3 minutes.
  Season with salt and pepper to taste. Spoon 1/4 of the
  scrambled eggs on top of the Canadian bacon in each the
  mushroom caps. Drizzle 1 teaspoon of pesto over each and
  top with some basil ribbons and 1 teaspoon of Parmesan.
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
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