If I had feelings, I would probably feel bad about missing last week's TwoFaced recipe, but I don't, so I don't. Also, it was Kyle's birthday last Tuesday. You may all feel free to leave your belated birthday wishes for him in the comments. I'll show them to Kyle later, in between watching season 2 of The Sopranos and scolding him for something really naggy, like leaving his shoes in the middle of the room or whatever.
Anyway, in honor of Kyle's birthday (not really, but I need a segue) and two days off work last week, I decided to make a special breakfast treat: paleo breakfast pizzas. The star ingredient being, what else? Mushrooms.
So it goes, portabello mushroom "crust", eggs, meat, and other junk for toppings. It's basically the easiest thing ever.
Start by frying your bacon. Then tell your boyfriend to fry the eggs because you're not good at doing more than one at a time.
After assembling the pizzas, step back and admire your handiwork.
Devour in mere seconds because it's just.that.good.
Then, if you're Kyle, go back for a second one.
Before you leave, make sure to check out the mushroom-y goodness at The Paleo Project!!
Serves 4 (or 2 hungry people)
- 3-4 portabello mushrooms
- 1 egg for each mushroom
- 1 strip of bacon for each mushroom
- herbed goat cheese, crumbled
- basil or cilantro
- Cut strips of bacon into bite size pieces. Cook over medium heat until desired crispiness. Set aside.
- Remove stems and gills from mushroom caps.
- Drizzle fat of your choice (coconut oil, olive oil, butter, ghee) in a separate pan over medium heat. Saute mushrooms for a few minutes on each side, or until tender.
- Fry eggs in the pan with the bacon fat.
- To assemble "pizzas", layer mushroom on the bottom, add egg and then remaining toppings (salsa, sliced avocado, herbed goat cheese and chopped herbs).