A long-standing Sunday morning tradition in our house is to make breakfast with eggs. One of the nice things about this is that, other than making sure to have enough eggs, you are free to utilize whatever other ingredients you have on hand, including any leftovers that lurk in your fridge.
This morning I peered into our fridge and initially marveled at the dearth of potential ingredients. But just as I was lamenting the fact that we had a mere four small eggs, our neighbor brought over a half-dozen large eggs just harvested from Geneva Peeps. With an adequate supply of my base ingredient now available, fueled by a growling tummy, I began to get creative. I wanted either to poach or bake the eggs, which meant that I needed some bread to sop up the yolk. The remains of a package of bread that we had looked rather dry, but then I spied a package of portabella mushrooms in the fridge that would work as an edible holder in which I could bake the eggs. With a base plan in mind, I then discovered some leftover grilled summer squash, a nub of goat cheese, and some grape tomatoes that needed to be eaten. And voila! Now I knew what I would make. Here’s what I came up with:
4 portabella mushroom caps, stem and gills removed (save & finely chop the stems—we will be using them!)
Splash of olive oil
Freshly ground salt & pepper (I used Bolivian Rose salt)
Two halves of grilled summer squash (but you could use any other leftover veggies)
A handful of grape tomatoes, halved
The chopped mushroom stems
2 generous pinches of toasted pine nuts (toasted almonds or pecans would also be good)
About 2 ounces of goat cheese
A couple teaspoons of herbs freshly snipped from your garden (I used summer savory, but chives or thyme would be lovely, too)
- Heat oven (I used our toaster oven) to 350. Brush the mushroom caps lightly with olive oil and place them gill-side up on a small baking sheet that you’ve lined with parchment or sprayed with cooking spray. Bake the mushrooms for ten minutes.
- Meanwhile, prepare the filling and goat cheese topping: For the filling, finely dice the squash. Add the tomato halves, the mushroom stems, and the pine nuts. Add 1 teaspoon of your herb, and season with salt & pepper to taste. Microwave for about 45 seconds. Set aside.
- Smash the goat cheese in a bowl and add a teaspoon or so of your chosen herb. Set aside.
- When the mushrooms are done, remove them from the oven. With the bowl of tomato/squash mixture nearby, carefully lift the mushrooms and turn them so that their juices run into the bowl. This will make them a bit less wet after the eggs are added. Mix the tomato mixture once again, then fill the mushroom caps with a bit of the mixture. Make a dip in the center for the eggs. Break an egg into each of the caps. Return to the oven.
- Bake the eggs in the mushroom caps for 15-17 minutes, checking for doneness after 10 minutes. When the whites are almost firm (they’ll continue cooking a bit after you remove them from the oven), your eggs are ready.
- Using a large spatula, place the eggs onto a plate. If you like, you may place them on toast. Add a large dollop of the savory goat cheese and a sprinkle of pepper. Serve!
The eggs were gone before I even thought to take a picture. Guess that indicates that they were a smashing success!