It’s so ridiculously easy and yet gourmet. Did I mention it takes 15 minutes MAX to make? I recently discovered a love for portabella mushrooms. I don’t usually eat them plain but saute them in a garlic oil mixture and top them with something- different “somethings” depending on the meal and day, and it is mushroom perfection. Portabellas starring at breakfast, now that’s something new in my world, and since I have some amazing Jarlsberg Lite in my house which is so much like my favorite swiss cheese, and mushrooms and swiss are magic together, I had to combine them. Breakfast means eggs so Portabella Jarlsberg Eggs it is.
First you need the garlic oil I referred to which you can find in this recipe. I make up a triple batch of it and keep it in a jar by my stove, using it often in so much of my cooking.
Now let’s rock breakfast in a new easy gourmet kind of way with portabellas, Jarlsberg Lite, and a good egg – all under 200 calories with 16 grams of protein and a good helping of calcium. Watching your fat? It has approximately 13 grams of fat, which can be lowered by using 2 egg whites in place of 1 egg. It just won’t be quite as amazingly delicious. And yes, I realize some people will say my egg is slightly overdone around the edges but I love that little bit of crisp.
Portabella Jarlsberg Egg
- 1 portabella mushroom
- 1 egg
- 1 slice Jarlsberg cheese
- Butter or olive oil
- Clean and dry your portabella.
- Saute with just a bit of olive oil or butter in a frying pan, gill side up, until just soft.
- Flip over for 30 seconds, letting excess juice run off.
- Plate the portabella, gill side up.
- Fry your egg in the same pan with the mushroom juices. Salt and pepper as desired.
- Just before egg is finished, add cheese.
- Serve over top the portabella
More Gluten-free Recipes
- Not So Spicy Chicken Vegetable Soup
- Chicken and Gravy
- Stuffed Mushrooms and Peppers
- Pumpkin White Chocolate Mousse