Tag Archives: mushrooms

Open Faced Bacon and Egg Portobello Sandwich

I need to work on my recipe naming.  This one is a bit long.  I couldn’t decide if I could really call this a sandwich since it only had a bottom hence the “open faced”.  Then I struggled with putting every ingredient in the title.  Do I call it an Open Faced Bacon Egg Spinach Avocado Portobello Sandwich? Whoa…definitely not.  I finally settled on Open Faced Bacon and Egg Portobello Sandwich.  That works!



Mother Nature has been a bit rowdy this week here in Connecticut.  She dumped a bunch of snow on us…twice.  It forced me to do a lot of home workouts and come up with a new recipe.  I guess I’ll forgive her.

This Open Faced Bacon and Egg Portobello Sandwich was awesome tasting.  Logistically speaking, it was a bit tough to eat without everything falling apart all over the plate.  I played around a bit with the layering order but was mostly too hungry so just ate it as it was.

Open Faced Bacon and Egg Portobello Sandwich


  • 1 Portobello Mushroom
  • 2 Eggs
  • 2 Pieces of Bacon
  • Handful of Spinach
  • 1/2 Ripe Avocado
  • Extra Virgin Olive Oil
  • Salt and Pepper

Pre-heat oven to 400 degrees.  Take your portobello mushroom and wipe it with a damp paper towel.  Remove the stem and scoop out the scales with a spoon.  NomNomPaleo has a great basic tutorial here.  Brush both sides of mushrooms with extra virgin olive oil and sprinkle both sides with salt and pepper.  Put the mushroom in the oven on a baking dish or tin foil for 15 minutes.

While the mushroom is in the oven start your sandwich components.  First I cut the 2 pieces of bacon in half to make 4 smaller pieces.  Cook those over medium heat until desired crispiness. Remove bacon and set aside.  Cook 2 eggs in the bacon grease sunny side up or over hard.

Once the mushroom is done cooking start layering.  The first time I did the eggs, then spinach, then bacon, and topped it with avocado.  IMG_1883


The second time I layered mushroom, bacon, eggs, spinach, and then avocado.  This way was easier to eat! (but not as pretty of a picture)

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How would you layer this?  And what would you have called it?

Tomorrow I’m off to….wait for it….Puerto Rico!! I can not wait for some sun, sand, warm weather, and beach cocktails!  I’ll report back soon!

My Go To Dinner – Spinach, Mushroom, Bacon Omelet

Alright, so I think this has my been my go to dinner for almost two years now….that’s crazy right?!  How can a person not get sick of a meal after two years? I couldn’t tell you because I eat this meal at least 3 to 4 times per week.  I used to switch up the ingredients but have pretty much stuck to the staples lately.  It’s so easy to make too which is why it’s the best for weeknight dinners!



Sliced Mushrooms

Organic Spinach

2 or 3 Cage Free Eggs

First cook the bacon until your desired crispness (sometimes I get too impatient and my bacon doesn’t come out very crispy at all).  Remove the bacon and put aside. Saute the mushrooms and spinach in the bacon grease.  Add two or three whisked eggs (I usually add a splash of water instead of milk) to the pan right over the mushrooms and spinach.  The pan has to be the size of the omelet before flipped in half.  Let the eggs cook by swiveling the frying pan.  Add the bacon to one side once the egg is almost fully cooked.  Take the side without the bacon and flip that half on top of the other half.  The picture might help….I’ve never really written out recipes and think I might need some work!

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I also had a bunch of cucumbers and tomatoes lying around so decided to put together a simple salad to have for the rest of the week.  Perfect to bring to work for lunch!

Simple Cucumber Tomato Salad


Organic Grape Tomatoes

Olive Oil

Salt, Pepper, and Trader Joes Lemon Pepper

Combine everything and enjoy!

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