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Roasted Portobellos, Chard, and Fried Egg Stackers
with garlicky chard and beans

Active: 30 min Total: 30 min
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!


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


  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.

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  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!



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