- 1 portobello mushroom with the stem removed
- 2 thin slices of ham
- 2T chevre
- a few arugula leaves
- 1 egg
- 1 scallion
- 1 T butter
- 1/2 tsp whole grain mustard (such as Mendocino seeds and suds)
- Rub the cap of the mushroom with olive oil and place on a preheated the grill to 375.
- Place the ham on the top of the cap and crumble the chevre on top of that. Close the grill and cook for 5 minutes.
- Place the arugula on top of the chevre and then crack an egg on top. Close the grill again and cook for an additional 10-15 minutes until the egg is cooked through.
- Thinly slice the scallion and saute in the butter with the mustard just until the onion is translucent. Serve over the egg.
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