Portabello Breakfast Recipe

I like to experiment with food. I had some large portabello mushrooms and decided to combine scrambled eggs with the mushroom. The result was was great. Here is the recipe.

1. Clean two large portabello mushroom caps by wiping with a damp cloth.
2. Coat the mushroom caps lightly with olive oil and sprinkle with pepper.
3. Roast the mushrooms until they are warm and juicy. I did this in a toaster oven set at 400 for about 10 minutes. I took the mushrooms out and placed them on a paper towel to drain a bit of the moisture away.
4. Cut several thin slices of your favorite cheese and place on the warm mushrooms. Place back in the toaster oven to soften the cheese and keep the caps warm.
5. Heat a small saute pan with some olive oil using medium heat.
6. Saute some chopped scallions and tiny bits of thin, lean ham in a small saute pan for just a minute or two and then add Egg Beaters (or real eggs that you have scrambled). As the egg starts to harden, shape it to fit on top of the mushroom cap. Just before the egg is done to your taste, add some grated cheese to the top of the egg.
7. Place the egg on top of the warm portabello mushroom and enjoy the "portableggo".