Roasted Portobellos, Chard, and Fried Egg Stackers
Smarts: This would make a fancy day-after-Thanksgiving brunch dish. 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 / 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!
Used instant-rice, so it wasn't very creamy, but the flavors were amazing. Earthy, fresh, & light.0 Helpful
LOVED the risotto.. and the chard was good but just good not great. Would make this meal again.0 Helpful
Loved the risotto and mushroom! Chard was ok.0 Helpful
I'll definitely try it again. It was just too easy. Next time, I'll replace some of the broth with wine and add garlic.0 Helpful
I made this mixing the recipe for the butternut squash risotto with this one - I used garlic, wine, chopped mushrooms and Italian seasonings at the start and added spinach in before it went in the oven. Then added the roasted mushrooms at the end as per the recipe, along with Parmesan, butter, parsley and loads of black pepper. O, and some toasted pine nuts for the top. Overall, really good!0 Helpful
I used crimini and shiitake mushrooms and added some butter and Parmesan cheese. I substituted some of the onion with shallots. It was a very filling dish, just a little bland. Some additional herbs would have probably made this at least 3 stars.0 Helpful