Saturday, September 14, 2019

I'm Back!

     Hello, folks.  It's been five years since I posted on this blog.  I woke up this week thinking, it's time to resurrect it!  So, here we go:

     My father passed away in 2008 at the ripe old age of 78.  Now some of you might think that is pretty old.  But, to him, the man who thought he was one of the fathers of nutrition, that was a disgrace.  He was a promoter of all good things.  Unfortunately, he also had a weakness that couldn't resist anything sweet or fattening that was put in front of him.  Sound familiar?  If he could have practiced what he preached, I am sure he would be around to read this.  That being said, he had a breakfast recipe that I made this morning, and I thought I would share it with you.  It's very simple yet nutritious and non-fattening depending on how you choose to make it. 

Eggs are a great source of protein and a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.

Portabella mushrooms, another great source of protein, are high in B Vitamins, making them a great choice for breakfast on a Saturday morning after an over-imbibed Friday night. In other words, it'll help fix your hangover.


1 package of large portabella mushroom caps, washed
Several eggs (your own yard eggs are the best)
Butter or oil (coconut, safflower, grapeseed, or organic canola)

In a skillet, add butter or oil and any seasonings you would like.  I used finely chopped red onion, fresh garlic and a tablespoon of Italian seasoning.  Jerk seasoning works well, too. When the seasonings become aromatic, add the clean mushrooms, turning frequently.  Mushrooms have a tendency to soak up moisture, so make sure to add more butter/oil when they seem to be dry.  When the mushrooms are shiny and start to lose water, they are done.  It's generally about a 10 or 15-minute process. 

OK.  Now set the mushrooms aside.  Add more of your cooking medium (butter or oil) and your eggs.  I like my eggs runny, but it's ok if you don't.  Cook your eggs to your own specifications.  This is even good with scrambled eggs.

When your eggs are done, put your mushroom cap on a plate, rounded side down.  Place your eggs on top of the mushroom. Season to taste. Enjoy!

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