Roasted Portobello, Bacon, Chard and Fried Egg Stackers with pita / hummus

These delightful, "stackers" received good reviews from our community when they were published as paleo formulas by 2015, which we wanted to bring back to all of them. diet version. Pita wedges next door are great for soaking in hummus or soaking up egg yolk from fried eggs.

Ingredients:

Roasted Portobello, Bacon, Chard and Egg Stackers:

• Garlic - 3 cloves, chopped
• Chard, any type - 1 bunch, leaves torn, stems chopped
• Bacon - 6 slices, chopped
• Mushrooms, portobello - 4, stems removed
• Tomatoes, medium - 1, sliced
• Thyme, dried - 1/4 tsp
• Vinegar, balsamic - 2 tsp
• Oil, cooking - 1 Tbsp
• Eggs - 4

Pita and Hummus:

• Pita bread - 4 rounds (sub naan or any flatbread)
• Hummus, any type - 4 oz

Prep:

1. Garlic / Chard / Bacon - Prepare as directed. Separate storage. (Can be done before 5 days)
2. Portobellos - Remove the stem and shave off the gills. (Can be done before 3 days)
3. Pita - Slice into wedges. (Can be made 1 day in advance)
4. Tomatoes - Cut into pieces 1/2 "(1.25 cm) thick.

Make:

1. Heat up to 425F / 218C degrees.
2. Place portobellos in a pan and brush the mushrooms with a little oil. Sprinkle with thyme and salt and pepper. Switch to the oven and bake for 12 to 15 minutes.
3. While the mushrooms are roasted, heat a large non-stick pan over medium heat. Add the bacon and cook until ripe, 3 to 4 minutes. Drain all but 1 tablespoon / 15 mL of fat (for 4 servings, adjust if customized) from the pan. Add the garlic to the bacon. Once you can smell the garlic, add the stalks and fry for 3 minutes. Fold in chard leaves. Stir until soft leaves. Finish with vinegar and season to enjoy with some salt and pepper. Put the bacon and chard aside.
4. Wipe the pan and return to medium heat. Add cooking oil and then pour the egg into hot oil. Fry for 3 minutes and then cool down and cover and cook for 2 to 4 minutes depending on the level of yolk done desired.
5. If you want the pita warm, add it to the pan with mushrooms (or use a separate pan) for the final 2 to 3 minutes of cooking.
6. Once the mushrooms are made roasted, layer with tomatoes, salted meat and bacon and top with fried eggs. Sprinkle a little salt and pepper (and top with any other spices). Serve pita and hummus wedges on the side. Enjoy!

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Posted from my blog with SteemPress : http://localhost:8888/taivu/2018/09/02/roasted-portobello-bacon-chard-and-fried-egg-stackers-with-pita-hummus/

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