Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Roasted Portobellos, Chard, and Fried Egg Stackers
with bacon

Active: 30 min Total: 30 min
Instead of a risotto, our paleo members got to make a colorful stacker made up of roasted portobellos, fresh sliced tomatoes, bacon sauteed chard, and a ooey gooey fried egg the week of 2/23/15. It was such a hit that we're bringing it back this holiday week.
Smarts: This would make a fancy day-after-Thanksgiving brunch dish. It's a much healthier benedict!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Roasted Portobellos, Bacon, Chard, and Egg Stackers:
  • 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

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

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

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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 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.
  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. 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!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (55)
Gluten-free (2)
Paleo (3)
Vegetarian (6)

19 reviews

Used instant-rice, so it wasn't very creamy, but the flavors were amazing. Earthy, fresh, & light.

By: ali
Posted: Jan 17, 2017
Diet: Original
0 Helpful

LOVED the risotto.. and the chard was good but just good not great. Would make this meal again.

By: Emily
Posted: Aug 02, 2016
Diet: Original
0 Helpful

Loved the risotto and mushroom! Chard was ok.

By: Zivi
Posted: Apr 04, 2016
Diet: Original
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.

By: Laura
Posted: Feb 25, 2016
Diet: Gluten-free
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!

By: Becki
Posted: Feb 15, 2016
Diet: Original
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.

By: Elisabeth
Posted: Jan 27, 2016
Diet: Original
0 Helpful