Hate to break the bad news to you but there comes a time in your life when you have to put down the Capt'n Crunch, grow a pair (or the equivalent if you're a female), take the thumb out of your mouth (or wherever else you may have plunged it) and scream to the world, "dammit, I'm an adult!" Sorry goober, breakfast ain't for babies anymore!
This is one of those breakfasts for special occasions. Maybe after a week that totally sucked. Possibly after a great date where you scored. Hell, maybe just for your latest Craigslist hook-up and the other person passed out and you being the nice person, let them sleep on the wet spot until morning. Who cares, you've got to eat so you might as well eat something good.
Or if you have a hangover from hell, you can fix this for dinner. There are no rules when it comes to cooking and food. You want this for dinner, then dammit, have it for dinner!
Now before you whine "oh this is too complicated," take a step back, take a deep breath (and maybe a shot or two of tequila) and take the plunge. It's like sex, at first your afraid but once you do, you love it.
Ingredients needed to make Portobello Egg Blossoms with Pancetta and Roasted Red Peppers (serves 2):
- 2 medium portobello mushrooms, stem end removed
- 2 Tbs. butter
- 1 Tbs. olive oil
- 2 eggs
- 1 Tbs. heavy cream (unwhipped whipping 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)
Steps:
- In a medium saute pan or skillet, melt 1 Tbs. butter into the olive oil over medium heat.
- Into the pan add the portobello mushrooms and saute a few minutes on each side. Remove the mushrooms to a plate and set aside.
- Into the pan melt the remining butter over medium heat.
- In a medium bowl, whisk together the eggs, cream, mayonnaise and green onions. Pour into the pan and scramble until cooked, yet still creamy.
- Place the mushrooms on serving plates. Mound the eggs into the crevice (where the stem was) of the mushrooms.
- Into the pan and still over medium heat, add the pancetta and slightly cook (only a few minutes).
- Layer the pancetta over the eggs, add some roasted red peppers and serve!
The new cookbook from Chef Larry Edwards is now available from Amazon.com 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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