Roasted Portobellos, Chard, and Fried Egg Stackers
with garlicky chard and beans
Instead of a risotto, our paleo option is a colorful stacker made up of roasted portobellos, fresh sliced tomatoes, bacon sauteed chard, and a 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!
Smarts: This would make a fancy brunch dish if you were hosting a smaller brunch. It's a much healthier benedict!
Proteins
Cuisines
Ingredients
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
Prep
- 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.
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Make
- 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!
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