Fried Egg over Portobello Mushroom and Broccoli Puree
Fried Egg over Garlic Roasted Portobello Mushroom and Broccoli Parmesan Puree
Serves 1
1 Portobello Mushroom
1 Egg
4 Broccoli florets
1 clove of garlic
Olive oil
1 tbs Cream
Parmesan Reggiano
Red Chili Flakes
Salt and Pepper
1 tbsp Lemon
Brush the mushroom with olive oil, chop up the garlic and place into the gills. Roast the mushroom at 400 for about 10 minutes.
Steam the broccoli and remove from heat. Throw into a food processor and blend with cream, parmesan, red chili flakes, and lemon juice, season well.
Fry an egg, leaving the yolk runny (or not, if that’s your preference). Place the portobello over the broccoli puree and top with an egg.
Smears…purees?! What’s next, FOAMS!?
jon, why didnt u make claire a memorial day bean?????
i hope to see one for july 4th! haha
what would a memorial day bean even look like?
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