October 6th, 2008 |
|
Copy the line below to link to this article from your blog or forum: |
Yup that's right. I'm a genius. It's okay.
This project simply happened as I was deciding what to make for breakfast last weekend. I looked through what we had and picked up a whole portobello mushroom cap and the last egg in the carton. It really is a simple recipe, but very convenient and delicious. I googled around a bit and haven't seen anyone else do it, so here you go.
Really it's kind of a variation on the Toad-in-the-Hole or Egg-in-a-Basket.
So far I'm calling this the Cyclops Cup or Cyclops Boat, but I'm open to suggestions.
|
|
|
|
|  |
|
|
|
|
Simply, start out by putting one to two tablespoons of olive oil in a pan over medium heat.
|
|
|
|
|
|  |
|
|
|
|
|
Place the brushed-clean, whole portobello cap in the skillet, upside down (fringe side up). I was recently made aware of the fact that you're not supposed to wash mushrooms in water; just brush 'em clean!
Crack open your egg and gently pour it into the cup. It should have just exactly enough room to cradle the egg. It's like they were built for each other.
One of these days I'm going to buy a nice new skillet and reserve it only for shooting pictures for the site.
|
|
|
|
|
|  |
|
|
|
|
|
Very importantly, cover the skillet. As the heat circulates and cooks the portobello, the mushroom releases a lot of liquid. This is perfect because the heat and the steam from the liquid circulate up to steam the egg. Feel free to sprinkle pepper or whatever other seasonings you might like.
|
|
|
|
|
|  |
|
|
|
|
|
The timing is not too crucial and may be up to your taste. Ideally, though, you'll simply want the egg steamed nicely and the mushroom cooked enough to be tender. It takes a few minutes, sure, but in my experiment when the egg was cooked enough the mushroom was done perfectly at the same time!
|
|
|
|
|
|  |
|
|
|
|
|
I shredded a little cheddar on top. Of course you can do whatever you want at this point. Salsa? Parsley? Bacon? Anything.
|
|
|
|
|
|  |
|
|
|
|
|
This is amazingly tasty. I've always loved mushrooms in my omelettes. One very nice thing about this is that there's hardly any cleanup. Since the only item that touched the pan was a single mushroom, the skillet needs nothing more than a quick rinse. No scraping off burnt flakes of egg any more!
|
|
|
|
|
|  |
|
|
|
|
|
Innards!
I really got a kick out of this. Simple, convenient, and best of all, delicious. I'll definitely be making the Cyclops Cup again. Oh, and that's the name we came up with up in the forum. If you can think of anything better, let me know!
This would be a great and healthy breakfast for a vegetarian (but not a vegan, obviously).
I hope you enjoyed this simple recipe. Share it with your friends! And hey, if you decide to try it out, send us a picture! :)
The End
|
Syndicated