Bacon, Fried Egg, and Mushroom Stacks
Ingredients
- 4 large portobello mushrooms, stems and gills removed
- 1 Tbsp olive oil
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 8 slices center cut bacon
- 4 large eggs
- 1 large tomato, cut into 4 slices
- 1 avocado, sliced
Instructions
- Preheat oven to 425°F. Place mushrooms on a baking sheet; drizzle with oil, and sprinkle with ⅛ tsp each salt and pepper. Bake 15 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Drain, reserving 1 Tbsp drippings in skillet. Crumble bacon.
- Crack eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness. Sprinkle with ⅛ tsp each salt and pepper.
- Place mushrooms, stem sides up, on 4 plates; top with tomato slices, avocado, eggs, and bacon.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
300
|
300
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 15 | 15 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 475 | 475 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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