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Roasted Portobello, Bacon, Chard and Fried Egg Stackers
with pita / hummus

Active: 40 minTotal: 40 min

These fun, nutritious "stackers" got such good reviews from our community when they were published as a paleo recipe in 2015 that we wanted to bring them back for all diet versions. Pita wedges on the side are great for dipping in hummus or soaking up egg yolk from fried eggs.

Tags

Ingredients

Servings:
4
Metric
Roasted Portobello, Bacon, Chard and Egg Stackers:
  • Garlic - 3 cloves, chopped
  • Chard, any type - 1 bunch, leaves torn, stems chopped
  • Bacon - 6 slices, chopped
  • Mushrooms, portobello - 4, stems removed
  • Tomatoes, medium - 1, sliced
  • Thyme, dried - 1/4 tsp
  • Vinegar, balsamic - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Eggs - 4
Pita and Hummus:
  • Pita bread - 4 rounds (sub naan or any flatbread)
  • Hummus, any type - 4 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Chard / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Portobellos - Remove stems and scrape out the gills. (Can be done up to 3 days ahead)
  3. Pita - Slice into wedges. (Can be done 1 day ahead)
  4. Tomatoes - Slice into 1/2” (1.25 cm) thick pieces.

Make

  1. Heat oven to 425F / 218C degrees.
  2. Place portobellos onto a sheet pan and brush mushrooms with some oil. Sprinkle with thyme and some salt and pepper. Transfer to oven and roast for 12 to 15 minutes.
  3. While mushrooms are roasting, heat a large non-stick frying pan over medium-high heat. Add bacon and cook until browned, 3 to 4 minutes. Drain all but ~1 Tbsp / 15 mL of fat (for 4 servings; adjust if customizing) from the pan. Add garlic to bacon. Once you can smell the garlic, add chard stems and saute for ~3 minutes. Fold in chard leaves. Saute until leaves are softened. Finish with vinegar and season to taste with some salt and pepper. Set bacon and chard aside.
  4. Wipe pan and return to medium heat. Add cooking oil and then crack eggs into the heated oil. Fry for ~3 minutes and then lower heat and cover with a lid and cook for another 2 to 4 minutes depending on level of yolk done-ness desired.
  5. If you’d like the pita warm, add it to the pan with the mushrooms (or use a separate pan) in the last 2 to 3 minutes of cooking.
  6. Once mushrooms are done roasting, layer with tomato, chard and bacon and top with fried egg. Sprinkle with some salt and pepper (and top with any other desired condiment). Serve pita wedges and hummus on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (55)
Gluten-free (2)
Paleo (8)
Vegetarian (8)

18 reviews

Didn't like the stack very much, despite loving the ingredients separately.

By: Sarah
Posted: Feb 06, 2018
Diet: Original
0 Helpful

Made a lot of dishes and I didn’t time the elements quite right so half of it was cold. My favorite part was the hummus and pita.

By: Lindsey
Posted: Dec 16, 2017
Diet: Original
0 Helpful

definitely a small portion meal, but super tasty. add more greens and maybe avacado? also, breakfast. not dinner.

By: ali
Posted: Dec 15, 2017
Diet: Original
0 Helpful

Think I would add avocado next time

By: Jessica
Posted: Dec 13, 2017
Diet: Gluten-free
0 Helpful

Cooked bellas longer than recommended. Used that heated oven to cook the bacon on parchment until almost done, then held with tongs and trimmed into small pieces with scissors to keep the smell/mess down. Really liked, but it didn't make enough food.

By: Shawn
Posted: Dec 12, 2017
Diet: Original
0 Helpful

I'm considering marinating the mushrooms in a balsamic vinaigrette to impart a little more flavor. I toasted pita wedges long enough to make into chips, which was a great contrast to the soft veggies and egg.

By: Alyson
Posted: Dec 12, 2017
Diet: Original
0 Helpful