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egg & portobello mushroom stacks

Last week’s festivities {and food on food on food} really kicked off the holiday season, and while I soaked up every minute of time with family and friends over magical feasts, my body is already reminding me of the proper nourishment that it needs.

It’s funny how after being served all the most indulgent things I could ever want, my body still has a way of telling me that it wants to feel good and strong–a good reminder of balance in times of celebration.

Finding balance and proper nourishment in this season of rich and delightful foods doesn’t have to be difficult or bland, it’s all about substituting a bit here and there, to allow for those moments of indulgence.

Today’s recipe for egg and portobello mushroom stacks is one of my favorites for that reason; portobello mushrooms make a great substitute for toast- they’re wonderfully meaty and filling and anytime I can sneak in more veggies into my meal, that’s a win!

Making a breakkie filled with veggies, protein, and good fats ensures you’ll be properly fueled with all of the energy, vitamins, and nutrients you need to tackle {and enjoy} this holiday season.

So if you’re feeling in need of something on the lighter side without sacrificing flavor, then try out these egg & portobello mushroom stacks, you won’t regret it!

Egg & Portobello Mushroom Stacks
serves 2

2 large portobello mushroom caps
2-4 slices tomato
2 slices prosciutto
1 tbsp olive oil
2 tablespoons hummus {I used red pepper hummus for these!}
2 eggs
½ an avocado, sliced
Sea salt

Preheat your oven to 425 degrees.
On a baking sheet lined with parchment paper, place your two mushrooms caps stem-side up.
Stack with your slice(s) of tomato and slice of prosciutto. Drizzle with olive oil.
Place in the oven and roast for about 12 minutes.
In the meantime, poach* your eggs.
Remove your stacks from the oven. Top each with a tablespoon of hummus. Then top with an egg.
Slice your avocado and place on top of the stack. Sprinkle with sea salt and serve!

*HOW TO POACH AN EGG: In a narrow deep 2-quart saucier, add enough water to come 1 inch up the side. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a small cup. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around. Add your egg! The spinning will keep the egg from separating. Turn off the heat, cover the pan, and let the egg poach for about 5 minutes. Gently spoon your egg out of the pan and drain.

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