Portabello, large
Egg
Salsa optional
Spices like chipotle, optional
Cut the stem out at the base and fry the mushroom face down in a pan with a lid.
When it has softened and cooked, flip it over so the chocolate face is upward.
Season with a little salt and black pepper, put an egg ring on the mushroom and crack an egg into the ring on top of the mushroom.
Add a Tbs of water into the pan and put the lid on allowing the egg to steam for a few minutes.
When the egg whits has set, it is ready.
We like ours on a piece of rye toast with some home made salsa and spices.
