Roasted Portobello, Chard and Fried Egg Stackers
with pita / hummus
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.
- Garlic - 3 cloves, chopped
- Chard, any type - 1 bunch, leaves torn, stems chopped
- Mushrooms, portobello - 4, stems removed
- Tomatoes, medium - 1, sliced
- Thyme, dried - 1/4 tsp
- Cheese, shredded Mexican blend - 4 oz
- Vinegar, balsamic - 2 tsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Eggs - 4
- Pita bread - 4 rounds (sub naan or any flatbread)
- Hummus, any type - 4 oz
- Garlic / Chard - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Portobellos - Remove stems and scrape out the gills. (Can be done up to 3 days ahead)
- Pita - Slice into wedges. (Can be done 1 day ahead)
- Tomatoes - Slice into 1/2” (1.25 cm) thick pieces.
- Heat oven to 425F / 218C degrees.
- Place portobellos onto a sheet pan and brush mushrooms with some oil. Sprinkle with thyme and some salt and pepper. Top with cheese. Transfer to oven and roast for 12 to 15 minutes, until mushrooms are tender and cheese is melted.
- While mushrooms are roasting, heat a large non-stick frying pan over medium heat. Add first part of oil and then garlic and 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 chard aside.
- Wipe pan and return to heat. Add second part of 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.
- 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.
- Once mushrooms are done roasting, layer with tomato, chard 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!
Didn't like the stack very much, despite loving the ingredients separately.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.0 Helpful
definitely a small portion meal, but super tasty. add more greens and maybe avacado? also, breakfast. not dinner.0 Helpful
Think I would add avocado next time0 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.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.0 Helpful