Portobello Egg Scramble with Pesto

Photos by Valorie Darling

Photos by Valorie Darling

Mushroom Cap

  • 1 portobello cap
  • 1 tsp olive oil
  • pinch salt
  • pinch pepper


  • 3 organic eggs
  • 1/2 tbsp pesto, plus more for garnish (I used Cibo Naturals from Whole Foods)
  • 3 basil leaves
  • pinch salt
  • pinch pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flake
  • goat cheese, optional
  • handful of spinach


  • 1 piece turkey bacon 
  • 1/2 avocado

Portobello eggs 3.jpg

Preheat oven to 425 degrees.  Remove center from mushroom and place gill side up.  Drizzle olive oil over mushroom, garlic powder, salt and pepper.  Bake for 20-25 mins.

While mushroom cap is baking, place turkey bacon in a pan and cook until crispy.  Chop basil leaves, combine all ingredients for eggs, except spinach, and whisk with a fork to combine.  In a small skillet over medium heat add a drizzle of olive oil and sauté spinach until wilted, add egg mixture to pan and cook over low heat until eggs are set, I like a soft scramble, about 3 minutes.


Slice avocado, layer avocado on top of mushroom cap.  Add eggs, cut turkey bacon in half and place on top of eggs, or crumble.  Top with basil leaves and a drizzle of pesto.

This is seriously a incredible.  It's perfect for a Saturday morning breakfast or when you're trying to impress friends and family with brunch.  I basically took all the things I like in my eggs or on top and deconstructed it a little bit.  You get your own little serving but it is a complete breakfast, and it's mighty pretty to look at if I do say so myself.  Hope you love it as much as I do!

Portobello Eggs.jpg