Usually on our days off we have a very late breakfast, not because we woke up late, not at all…usually around 7:30 am. Whoever wakes up first makes the coffee. Marilyn always turns the TV on to start her day and I always go to the dining room to check my emails and the blog. After all of this we realize it’s already super late and we are “starving”. Last Tuesday, Marilyn asked me what I wanted for my breakfast and I said anything, except bread. She gave me a look! It was totally understandable!! Bread, besides being one of the most delicious foods, goes along with everything and it’s a staple breakfast food. So, while she was in the kitchen probably hating me I went to walk with Chloe and Julia Child and when I came back she had this beautiful breakfast plate ready for me. I thought this breakfast egg portobello sandwich was so amazing and I was so glad that I said NO that morning to bread. Enjoy it!
Have you read this article about Costco opening in France??? What do you think about that? The first thing that came to my mind is how French people love their daily fresh baguettes, breads, croissants and pastries. Anyone who has been to France knows that after work you will see people stopping by at a boulangerie to buy fresh baguettes or at the little grocery store next to their house to buy food for dinner to make that night. Usually, in Paris (where I know the most), houses and apartments are very small including their kitchens. There’s no place to store anything!! I think it will be very challenging work for Costco to be successful there, but they wouldn’t be trying it if there was no chance for French people to shop at their store.
INGREDIENTS (This recipe can easily be increased)
1 roasted Portobello mushroom (recipe here)
1/2 roasted bell pepper (recipe here)
1/2 bunch of sautéed beet greens (or any greens, like kale)
1/2 roasted tomato
1 poached egg
1 spoon of tomatillo avocado dressing (recipe here)
2 slices of bacon
salt and pepper
1 tsp. minced garlic
1 tsp. minced shallots
Place a medium saute pan over medium high heat. Drizzle pan with 2 T. olive oil. Place greens into the pan and sauté for 2 minutes until they begin to wilt. Add garlic and shallots and continue to cook until greens are completely wilted. Season with salt and pepper.
2 tablespoons olive oil
4 T. chopped fresh thyme
Salt and freshly cracked pepper
Preheat the oven to 400ºF . Slice the tomatoes and place on a baking sheet. Drizzle with olive oil, salt, pepper and thyme. Bake for 20 minute, or until the tomatoes are completely softened and caramelized. Depending on the tomatoes, they may take longer to cook.
TO PLATE THE DISH
Plate the portobello mushroom down first and add the roasted bell peppers, the beet greens, goat cheese, roasted tomatoes and poached eggs on top. Garnish with 2 slices of bacon and the tomatillo sauce.
Beijos e Tchau!
Ludmilla and Marilyn Chudda