Grilled Portobello Benedict

recipe image

Grilled Portobello Benedict
  • 1 Vegetable oil cooking spray
  • 4 portobello mushroom caps (about 4 ouncesevery)
  • 1tablespoon olive oil
  • ¼teaspoon salt, plus more to model
  • 4 slices Canadian bacon
  • 4 colossal total eggs
  • 4 colossal egg whites
  • 1 Freshly ground black pepper to model
  • 4teaspoons prepared basil pesto
  • 8 original basil leaves, nick reduction into ribbons
  • 4teaspoons freshly grated Parmesan
  1. Coat a grill or grill pan with cooking spray. With a spoon, gently predicament out the darkish inner of every mushroom cap, being careful now to not smash cap. Brush either side of caps with oil and sprinkle with 1/4 tsp salt. Grill mushrooms over medium-excessive heat till juices commence to open, about 7 minutes per facet. Transfer every mushroom to a plate, high facet down.

  2. On identical grill or grill pan, cook dinner ba­con over medium-excessive heat till warm, about 30 seconds per facet. Do 1 carve bacon onto every mushroom cap.

  3. Hotfoot eggs, egg whites and 2 tbsp water till successfully blended in a bowl. Coat a medium nonstick skillet with cooking spray and heat over medium-low heat. Add eggs and recede till cooked through, about 3 minutes. Season with salt and pepper.

  4. Divide eggs amongst mushroom caps. Drizzle 1 tsp pesto over every; high with basil and 1 tsp Parmesan.

Nutrition Per Serving

240 energy per serving

14 g fat (3.5 g saturated)

7 g carbs

2 g fiber

20 g protein

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