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Summer Seduction: Portobello and Pancetta Egg Blossoms

Summer Seduction: Portobello and Pancetta Egg Blossoms
Summer Seduction: Portobello and Pancetta Egg Blossoms
Chef Larry Edwards/Casa de Cuisine

Some dishes simply defy definition and believe me, this is one! I can tell you this, if you like portobello mushrooms then this dish will literally send you over the edge! There may not be a more perfect dish than this when it comes to marrying tastes and textures and of course the fact it is also quite beautiful to look at doesn't hurt either (the picture you see is exactly how we present it at the table).

This may look like a difficult dish to prepare. It isn't! It is really nothing more that sauteing a few portobello mushrooms, scrambling an egg and slightly cooking a few slices of pancetta (an Italian style of bacon). Once you put the whole thing together, you have perfection!

I should point out that we don't scramble eggs like most people. We scramble our eggs the French way (as I was taught at le Escoffier). Into the eggs we add some heavy cream and mayonnaise and then whisk them together (and in the case of this recipe, we've added some finely minced green onion). What this does to the egg, is make it light and moist. Believe me, once you scramble eggs this way you will never again want that slop they serve in most restaurants!

So get ready to experience the true ways of a gourmand. Get ready to take your mouth to a totally different dimension. Get ready to enter heaven with Portobello and Pancetta Egg Blossoms!

Ingredients needed to make Portobello and Pancetta Egg Blossoms (serves 2):

  • 2 medium portobello mushrooms, stem end removed
  • 2 Tbs. butter
  • 1 Tbs. olive oil
  • 2 eggs
  • 1 Tbs. heavy cream
  • 1 Tbs. mayonnaise
  • 1 green onion, finely minced
  • 4 slices pancetta
  • roasted red peppers in olive oil (found in the condiment section of markets)


  1. In a medium saute pan or skillet, melt 1 Tbs. butter into the olive oil over medium heat.
  2. Into the pan add the portobello mushrooms and saute a few minutes on each side. Remove the mushrooms to a plate and set aside.
  3. Into the pan melt the remaining butter over medium heat.
  4. In a medium bowl, whisk together the eggs, cream, mayonnaise and green onions. Pour into the pan and scramble until cooked, yet still creamy.
  5. Place the mushrooms on serving plates. Mound the eggs into the crevice (where the stem was) of the mushrooms.
  6. Into the pan and still over medium heat, add the pancetta and slightly cook (only a few minutes).
  7. Layer the pancetta over the eggs, add some roasted red peppers and serve!

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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