- 2 Portabella Mushroom Caps
- 2 Slices of Bacon, chopped
- 2 TBSP Marinated Sun Dried Tomatoes
- 2 Eggs
- 2 TBSP Goat Cheese-optional
- 2 Handfuls of Arugula
- Salt and Pepper to taste
- Coconut Oil
Preheat oven to 400*. Remove the stems and gills from the mushrooms and spray or lightly coat the top and bottom of the mushrooms.
Cook the bacon and set aside. If using the goat cheese, crumble 1 TBSP in each mushroom cap, top with the bacon and marinated sun-dried tomato. Crack your egg into each cap and season with salt and pepper. Bake for 20 minutes until the whites are set.
Serve on a bed of arugula and top with green onion-Enjoy!
Makes 2 servings