Mark McMushroom

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In my previous posts about Mark McBagels and Mark McMuffins, I have chronicled the fine art of topping something with ham, eggs avocado, etc. plus cheese on top, and baking it off in the toaster oven, for breakfast.

Now that I’m on a health kick, I had to create a new one: Mark McMushroom, which basically subs a large portobello mushroom for the bagel.

to serve 2:

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2 large 4″ portobello mushrooms, cleaned with damp cloth, and with gills scraped out.
2 tbsp olive oil
2 eggs
1/4 cup egg white (equal to 2 egg whites)
1/2 tsp Dijon mustard
1/2 avocado, sliced thin
1/2 Roma tomato, sliced thin
2 thin slices ham
1/3 cup shredded cheese.

Preheat toaster oven to 425.
Lightly rub tops of cleaned mushrooms with tbsp ( or less) olive oil. Salt and pepper the tops. Have all the rest of the ingredients ready at hand, then bake the mushrooms, topside up, for 5 minutes.

Meanwhile, lightly scramble the eggs, egg whites and mustard, and cook to just done (don’t overdo it — they are going to bake some more)

Take the mushrooms out, flip them over, and layer: one slice ham, sliced tomato, avocado, scrambled eggs, ground pepper and shredded cheese.

Bake 4-5 minutes or until cheese is melted and starts to brown.

Serve hot. Enjoy!

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One Comment on “Mark McMushroom”

  1. Carolyn says:

    Portabella is a great idea since I cannot eat wheat…thanks for the tip 🙂


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