PORTOBELLO MUSHROOMS STUFFED WITH SCRAMBLED GREEN EGGS

Ingredients

2 large portobello mushrooms (about 5 inches in diameter)

2 teaspoons extra-virgin

olive oil

Salt and black pepper

6 large eggs

3 tablespoons full-fat canned coconut milk or bone broth

¼ teaspoon salt

1 teaspoon ghee, Clarified Butter (page 229), or coconut oil

1 tablespoon chopped tresh chives, tarragon, chervil, basil, or parsley (see Tip)

2 slices Whole30-compatible bacon, cooked and crumbled

1 teaspoon everything bagel seasoning or black pepper

Directions

Preheat the oven to 425°F.

Twist the mushroom stems to remove them from the caps (or use a paring knife). Use a spoon to scrape out and remove the dark brown gills. Wipe the mushroom caps clean with a damp paper towel. Brush lightly on all sides with the olive oil and sprinkle the undersides with salt and pepper.

Place on a baking sheet, stem side up. Bake 15 minutes or until tender, turning over halfway through.

Meanwhile, crack the eggs into a medium bowl and whisk with a fork to combine. Whisk in the coconut milk and salt.

In a medium skillet, heat the ghee over medium heat, swirling to cover the bottom of the pan. Add the egg mixture. Cook without stirring until the eggs start to set on the bottom and edges. With a spatula, lift and fold the eggs. Add the herbs and continue to cook 1 to 2 minutes more, or until eggs are just cooked through but still glossy and moist, folding and lifting the eggs as needed to cook evenly.

Place the mushroom caps stem-side up on plates and spoon the eggs into them. Sprinkle with the bacon and the bagel seasoning or black pepper.