Have I mentioned I am a huge pesto fan? Â Well now you know! Â I usually make my pesto with pistachios but the health food store was all out this morning so I had to improvise. Â Cashews are always my base as they add a creamy texture any sauce, so I decided to keep that as a part of the recipe.
 I also had some beautiful macadamia nuts in the cupboard and thought I would try to incorporate them to my pesto.
After blending everything the first time (before I decided to add the kale), Â I thought my pesto looked a little pale and went on a hunt for something green I could throw in there. Â Ta-da! Â Kale came to the rescue once again! Â Well at least to my rescue cause I didn’t have enough basil. Â If you have some other green food you’d like to throw in there instead, go for it!
The nutritional yeast is also completely optional, I personally really enjoy the cheesiness it adds to this.
Well that’s all I have to say about this. Â Other than; this was the best breakfast-ever! Â Sorry I hate to brag about my recipes but what can I say….it was THAT good! Â I dare you to disagree!
- 4 large portobello mushrooms, peeled and stemed
- 4 large eggs
- 4 slices bacon free range & hormone-free is best
- 1 cup pesto, recipe to follow
- creamy goat cheese *optional
- 2 tbsp organic grass fed butter, melted
- onion or garlic powder, to season
- 1/2 cup macadamia nuts,
- 1/2 cup cashews
- 1 cup extra virgin olive oil
- 2/3 cup fresh basil packed
- 2/3 cup green kale, washed, dried and stemed
- 1/4 cup nutritional yeast,
- 3 cloves garlic
- 1/4 cup fresh lemon juice
- 1/4 tsp sea salt
- freshly ground pepper to taste
- Start oven at 425 degrees.
- Peel mushroom caps and remove steams.
- Place them bottoms down on a foil lined cookie sheet. Brush the top of the mushrooms with melted butter and sprinkle with garlic or onion powder.
- Place in oven for about 12 minutes.
- In the meantime, in two separate pans, cook bacon and fry eggs to your liking.
- For the pesto, put all ingredients in a small processor or magic bullet and blend until smooth. Set aside.
- When mushrooms are done, pull them out of the oven and flip them over. Scoop a big spoonful of pesto in the middle of each one.
- If adding goat cheese, sprinkle desired amount on top of the pesto.
- Top with fried egg, extra pesto and finish off with bacon.