March 6, 2008

The Benedicts of All Benedicts

I saw Ellie make this on the FN the other weekend and fell in love. So we tried it this week for dinner and wow! It was an incredible combination of flavors (as stated by my husband!) and so filling and good.

I ended making all of the mushroom caps and we each had two instead of the one the serving calls for - but again it was dinner. I served with some homefries. This is certainly going on our make again list.

It's healthy, light, filling, and delicious!

Grilled Portobello "Benedict"
Ellie Krieger
Recipe from Food Network Website
Changes I made in ()

Cooking spray
4 portobello mushroom caps, about 4 ounces
each 1 tablespoon olive oil
1/4 teaspoon salt, plus more to taste
4 pieces Canadian bacon
8 eggs
2 tablespoons water
Freshly ground black pepper
4 teaspoons store-bought basil pesto
8 fresh basil leaves, cut into ribbons
4 teaspoons freshly grated Parmesan

Preheat grill or grill pan and spray with cooking spray. (I brushed oil on - I can't use spray on my grill pan)

With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap. (never done this before but wow it was great, we're going to do this from now on when we grill mushroom caps - they get so much more tender and sweeter)

Brush both sides of the mushroom caps with oil (I used canola instead of olive) 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. (I put a 1/4 tsp. of the pesto on top of each piece of canadian bacon and spread it around)

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. (I used 2 full eggs and two whites and some leftover egg beaters in the fridge)

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 (again I did this on the canadian bacon layer instead) and top with some basil ribbons (we used parsley) and 1 teaspoon of Parmesan (go for the good fresh stuff it was worth the flavor).

Fabulous - 4 thumbs up!