Roasted Portobellos, Chard, and Fried Egg Stackers
Instead of a risotto, our paleo members get to make a colorful stacker made up of roasted portobellos, fresh sliced tomatoes, bacon sauteed chard, and an ooey gooey fried egg.
Smarts: This would make a fancy brunch dish if you were hosting a smaller brunch. It's a much healthier benedict!
- Mushrooms, portobello - 4
- Garlic - 3 cloves, minced
- Chard, any type - 1 bunch, leaves torn, stems chopped
- Bacon - 6 slices, chopped
- Tomatoes - 1, sliced
- Thyme, dried - 1/4 tsp
- Vinegar, balsamic - 2 tsp
- Oil, cooking - 2 Tbsp
- Eggs - 4
- Portobellos - Remove stems and scrape out the gills. (Can be done up to 3 days ahead)
- Garlic / Chard / Bacon - Prep as directed. (Can be done up to 3 days ahead)
- Tomatoes - Slice into 1/2” (1.25 cm) thick pieces.
- Heat oven to 425F (or 218C) degrees.
- 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.
- While mushrooms are roasting, heat a large non-stick frying pan or skillet 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 accordingly 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 salt and pepper.
- 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.
- Once mushrooms are done roasting, layer with tomato, chard and bacon, and top with fried egg. Sprinkle with salt and pepper (and top with any other desired condiment). Enjoy!
I made this before but added it to this week's menu. I didn't do the chard but added spinach to the risotto. Very good.0 Helpful
I ditched the mushrooms and added pancetta. Didn't care for the garlicky chard, but I would definitely make this risotto again.0 Helpful
I made this in a dutch oven and it turned out great.0 Helpful
Guests were impressed with this somewhat foolproof risotto method. Said it was very much like traditional. I used a cast iron fryer skillet and a mix of veggie and chicken broth. I used more garlic for the beans and chard (we like it very garlicy) and next time I might throw the beans in a bit later. Mine started falling apart a bit earlier than I wanted. If I were to make this side again with something other than risotto, I'd probably serve with crusty bread toast points.0 Helpful
This was awesome! I always use a traditional risotto method and use white wine and Parmesan. I also added more mushrooms.0 Helpful
Added cheese and served it with thinly sliced steak for the male crowd.0 Helpful