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As I go back to work (I was on vacation for 11 days), I amazed by just how good I feel when I am at home. It is so wonderful to have time to plan meals, exercise, and do some relaxing activities. I have been sleeping well, reconnecting with friends, and reading a long anticipated book. I have been able to catch up on my blogging and plan a couple of posts in advance. I wish I could be on vacation forever!

This recipe was just something I threw together but from the first bite I was in love! It is quick enough to fix before work but tasty enough to satisfy. Omit bacon and add tofu if you want to go vegetarian. You really should try this recipe!

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A Breakfast of Portabello Mushrooms, Spinach, Over Easy Eggs, and Parmesan

  • 1 portabello mushroom cap
  • 1 slice bacon
  • 1 cup fresh baby spinach
  • 1 clove garlic, microplaned
  • 1 egg
  • Salt and pepper
  • Parmesan cheese

Preheat oven to 400 degrees. Season your mushroom cap as you desire. Bake for 10 minutes or until mushroom is tender. In a skillet, fry your slice of bacon. When done, drain on a paper towel. In the remaining grease, add the garlic and spinach. Cook until spinach is just wilted; remove. In same skillet, fry the egg over easy; the runny yolk makes a decadent gravy. On a plate, top the mushroom cap with the spinach, bacon, and egg. Top with a bit of freshly grated Parmesan cheese. Season with salt and pepper.

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