Breakfast Portobellos with Shiitakes

Directions

Preheat oven to 400℉ (200℃).

Place portobello caps, gill sides up, in a large baking dish and bake 5 minutes.

Meanwhile heat oil in a large sauté pan over high heat.

Add shiitakes, onion, and corn; sauté until mushrooms are limp and corn tender, 3 to 4 minutes.

Add pine nuts and bacon if using and stir well.

Be sure to season well.

Remove mushrooms from oven and evenly divide shiitake mixture among 4 caps smoothing surface.

Make sure caps lay as flat as possible so that eggs do not slide to one side while baking.

Crack 2 eggs on top of each mushroom.

Lightly salt eggs and return dish to oven.

Bake until eggs are done to your liking, then serve at once.