Recipes: Eggs with Portobello Mushrooms (Breakfast)
Eggs with Portobello Mushrooms for breakfast. The mushroom slices makes it resemble a flower shape.
At times breakfast can be kind of hurried around our house. Especially when the kids are trying to off to school, Jake’s heading into work, and I have various activities going on that day as well. We try to have our family dinners together during the weekdays and on Saturday morning we have a family breakfast or brunch (most Saturdays). We started doing this because Saturdays typically get busier and fill up the later in the day. This allows us to have at least one meal a day together as a family.
It is always nice when we have a chance to sit down, relax, and enjoy some time together at breakfast. A lot of times Jake’s will make up something tasty for our family breakfast. One day Jake was frying up an egg for himself and told me that he was going to make me something for breakfast so don’t worry about getting anything ready for myself that morning. When I arrived at the table this is what I had waiting for me. He had made scrambled eggs topped with bok choy, ham, cheese, and surrounded by a sliced up and sauteed portobello mushrooms. It was delicious!
Eggs with Portobello Mushrooms Recipe:
- 1 Egg
- 1/2 cup Fresh Bok Choy (cut into 1 inch strips)
- 1/4 cup Ham (diced)
- 1 large Portobello Mushroom Cap (cut into strips)
- 1/2 tablespoon Olive Oil
- 1 slice Ultra Thin Sargento Colby Jack Cheese
1. Slice the bok choy, ham, and portobello mushroom cap and set aside.
2. Heat the olive oil up in a pan on medium heat for 1 minute. Add the portobello mushroom and diced ham; cook for 3 minutes.
3. While the mushroom and ham is cooking make crack the egg and beat it slightly to make scrambled eggs. Add 1/2 tablespoon of water or milk (I prefer water in my scrambled eggs, but a lot of people like milk). Place the scrambled egg into a small frying pan that is lightly greased (spray with cooking oil or a couple drops of olive oil).
4. As the egg is cooking add the bok choy to the mushroom and ham mixture. Cook until the bok choy starts to wilt.
5. Place the egg in the center of the plate. Top with the bok choy and ham. Add the portobello mushroom slices around the outer edge of the egg stack and top with a slice of cheese.
It tasted AMAZING! A great start to the day!
Soldiers and Soft Boiled Eggs
The soldiers are being dunked into the soft boiled egg!
One of my daughters has a new favorite breakfast treat – Soldiers and Soft Boiled Eggs! My husband was the one who introduced her to this new breakfast dish and it was a hit! Our family tries to have a sit down Saturday morning breakfast or brunch. We try to have at least one meal a day where we all sit down and eat together as a family. During the week that meal is in the evenings for dinner, but on Saturday we try to do it in the morning since many Saturday afternoons and evenings are taken up with other activities.
My husband is an amazing cook and will often introduce the kids to new recipes or come up with his on completely new recipe. Which always turns out delicious! I don’t think he has ever made anything that didn’t taste yummy! Myself on the other hand….well….let’s just say there have been a few dishes or recipes I have made that we can laugh about now as a family, ha!
The best part about Soldiers and Soft Boiled Eggs is that they are pretty easy to make. The “soldiers” are just bread that is toasted, buttered, and cut into strips. The soldiers are perfect for dunking into the delicious thick and runny egg yolk!
A soft boiled egg is a perfect combination between poached and hard boiled egg. To make soft boiled eggs you bring a pot of salted water to a boil. Gently add your eggs to the boiling water and cover the top of the pan. Reduce the heat to low and let them cook for 5 minutes. (While your eggs are boiling make your soldiers.) Remove the eggs from the boiling water and rinse the eggs with cold water.
Once your soft boiled egg is done cut off the top and serve immediately with your toast soldiers! After you are done dunking all your soldiers and your egg yolk is gone you can peel and eat the rest of your egg.
My daughter loves this breakfast. I think dunking the soldiers in the egg yolks has a certain appeal, but she enjoys the taste too. Always love it when we come up with fun and healthy recipes!
Dunking her soldiers into the soft boiled egg yolk.
Typically we do one piece of toast per two eggs, but it really depends on how much you want to dunk or the amount of yolk you want on each soldier.
