Quote:
Originally Posted by Madelaine Amee
We are usually too busy in the morning to eat a real cooked breakfast, so we very often enjoy breakfast for supper. Had this last night:
Large Portobello Mushroom sauteed in butter or oil
topped with two slices of crispy bacon
topped with one or two sunny side eggs
and enjoy with crusty bread and side salad.
You can also use the mushroom with bacon and a slice or two of cheese of your choice and leave off the egg.
Makes a great, tasty, quick supper dish.
We like mushrooms in all shapes and sizes and I find that Aldi's mushrooms are priced right and last much longer than supermarket mushrooms.
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Okay, I'm trying that. Could even brush the portobellos with oil and grill them first. Thanks for the Aldi's tip.
We have roasted asparagus spears on a sheet pan and then topped them with sunny-side-up eggs for dinner. Hmm, I'm thinking crumbled (real) bacon along with this. So I googled and came up with this:
Bacon and Eggs Over Asparagus Recipe
Even easier because the eggs are done on the asparagus in the pan.
Back 48 years ago, when there was little money left at the end of the month, we often had breakfast for dinner. Now we do it because it tastes good.