Quick Gluten Free Breakfast – Egg on a Pesto Filled Portabella

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All right, I am going to bring it up: New Years Resolutions.  There I said it.  I’ll let it sit for a few moments…. Okay now that we got the awkward part out of the way let’s get down to it.  I know you want to ignore them and just give up but come on! Let’s dust them off and see what our batting average is this April!  I have more than a few that I am still pretty far away from, but one that I have been really enjoying is the challenge of eating breakfast.   Now I used to live in Manhattan and breakfast was a cup of coffee (if I was lucky) and for a really special day I would have a yogurt.   But this year my health is of the essence which makes getting a healthy and protein/veggie rich start to my day even more imperative.

Wanting to get a good start to your day with breakfast is all well-and-good but what about the time! This is something I battle with on the daily.  I have so much to get done in the morning before I jet to the office.  So lately, I have been wracking my brain to think of grain free, quick, delicious breakfast ideas.  Because, let me tell you, if it isn’t tasty, it really doesn’t matter how healthy or quick it is.


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Then the other day like lightning, this idea struck me and I haven’t ever been more excited to get to breakfast time.  Firstly, this breakfast is quick.  I have timed myself from start to finish this dish takes 5 minutes.  FIVE MINUTES PEOPLE.  Secondly, and chiefly may I say; it’s delicious.  Third, and maybe what should be most important, it’s healthy! So whip it up.  You’ll thank me later.
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Side note: pesto can be easily purchased at your grocery or even farmer’s market, but it is easy and quick to whip up and the possibilities are endless. Pasta with pesto sauce, white bean whipped with pesto spread – a great appetizer, spread it on sandwiches, mix with salad dressings, suffice it to say, it’s a staple you should have laying around.  Just pop it in the freezer to keep it fresh and soak in hot water to soften enough to scoop.  So, for your pleasure, I have added a “how to” for Pesto as well!
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Now, the only way I was taught to make pesto is to my taste.  So don’t get mad but I am going to push your skills and say, “you can do this!”   I have given eyeball instructions below for the ingredients then, mix and taste, mix and taste and repeat until happy!  This is how you do it folks, Italian mommas have been doing it this way for centuries, climb on board; it’s fun!

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Quick Gluten Free Breakfast – Egg on a Pesto Filled Portabella

Ingredients

  • Portobello mushroom
  • Oil
  • An Egg
  • Pesto
  • Salt and Pepper

Instructions

  1. Turn on broiler
  2. Pull out stem of the Portobello
  3. Put mushroom on a pan and fill the place of the stem with a hearty scoop of pesto
  4. Place in broiler while you fry the egg (like a champ)
  5. Bring a pan to life with a little heat
  6. Add high heat cooking oil, I love avocado oil
  7. Gently crack egg into pan and let bubble and pop
  8. When most of the white has turned opaque it’s time to flip
  9. Carefully lift sides to make sure egg isn’t stuck
  10. Then, in one quick moment, slide spatula under egg and flip
  11. Celebrate that you just did that…I mean, go you!
  12. Pull out pesto filled Portobello and set on plate
  13. Cook the flipped egg for only a moment or two
  14. Slip egg out of pan onto cooked Portobello
  15. Stick the stem of the Portobello into the yolk
http://mycookingspot.com/quick-gluten-free-breakfast-egg-on-a-pesto-filled-portabella/

 
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Pesto

Ingredients

  • Basil
  • Garlic
  • Olive oil
  • Parmesan cheese
  • Pine nuts
  • 1 lemon

Instructions

  1. Place two big handfuls of basil leaves in a food processor
  2. Add ¼ cup pine nuts
  3. A 1 inch cube of parmesan cheese
  4. Pinch of salt
  5. A heavy poor of olive oil
  6. And the juice of one lemon
  7. Two large cloves of garlic
  8. Mix all in food processor, taste. Add more garlic for more spice, more lemon for more acid, more pine nuts for more creamy texture, more oil for a more spreadable quality, more parmesan or salt to bring out the flavors
http://mycookingspot.com/quick-gluten-free-breakfast-egg-on-a-pesto-filled-portabella/

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Marcella Rose began cooking early, learning from her self-taught mom who prepared brilliant meals nightly. At thirteen, cooking on a Ranch, she learned how to get creative in the kitchen. With an eye for the beautiful, a growing palate, and keen organizing skills she soon began hosting parties and catering events. Moving to New York she was graced to have worked with some of the best interior designers in the city. Taking these skills to the Internet with Marcella Rose’s she shares her passion and innovation hoping to inspire the modern woman.

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