Wednesday, September 10, 2014

Angry Portobellos!!!

This is a super easy, fun and satisfying recipe developed when I received a jar of my sister Gayle's homemade salsa.  The ingredients were all fresh from her garden, bursting with color and flavor, spiked with some subtle heat, from  banana peppers and some habanero .  I had some fresh portobellos to utilize and it was around breakfast time, almost immediately, I  thought about Huevos Rancheros.  This is my take on the dish, which reminds me of a monster's or tired person's eyes, hence the name. My sisters Gayle, Hollie and Cherie tasted and loved the creation, as did I.  I especially enjoyed the various degrees of heat throughout the flavor profile.
 I can't wait til Halloween to serve this dish for breakfast, lunch or maybe even an angry dinner!!  This recipe is written for 2, but may easily be doubled , tripled or quadrupled!  A larger shallow baking vessel will suffice when making for more than 2.
 2 portobellos, about 7 oz.
1 1/2 c. homemade salsa or medium store-bought
2 eggs
Flat leaf parsley for garnish
Cheddar cheese for garnish
Sriracha for garnish
olive oil for drizzling
Preheat oven to 375*F.
Using a knife, cut out center of portobello, about 1 1/2 inches across to house egg.
In a small baking vessel drizzled with olive oil, pour in salsa.
Nestle portobellos in salsa.
Crack egg into center of mushroom and drizzle with olive oil and SPST.
Bake until egg is set to desired consistency, about 8 minutes for fully cooked.
Create brow with parsley, the pupil with Sriracha and sprinkle with Cheddar cheese if desired.
Serves 2.

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