Brunch could be my favorite meal. It’s all the breakfast treats, but both sweet and savory. 

And brunch is usually paired with a lazy Saturday or Sunday morning. 

I’ve always preferred Sunday brunch. It’s a Hail Mary to slow down the last day of the weekend, and a good excuse to be lazy until noon. 

  
If you’re not a fan of mushrooms, then this brunch delight is not for you. If you’re like me and you love mushrooms, then go ahead and start making plans for brunch next weekend. 

Bacon and Eggs Portobellos

• 2 Portobello mushrooms
• 3-4 slices of bacon
• 2 eggs
• Olive oil for drizzling
• Shredded white cheddar cheese
• Salt and pepper
• Fresh basil

First thing, fry up the bacon. While that’s happening, preheat the oven to 375 degrees. 

Prep the mushrooms by wiping them down with a damp cloth, removing the nubby stem and scrapping out the mushroom gills. This give you more room to stuff the mushroom with delicious goodness. 

Lightly brush the mushrooms with olive oil, salt and pepper. By now the bacon should be cooked. So crumble some of the bacon and put it on the mushroom cap. 

Then crack the egg on top of that. Add a little salt and a little pepper. Bake for 15 minutes. 

After 15 minutes, top the egg-filled mushrooms with shredded white cheddar cheese. Bake 5 more minutes. 

Remove from oven. If mushrooms have some liquid in it, drain it off. Top them with fresh basil and enjoy. 

  
This makes two stuffed mushrooms, which can feed two people or one really hungry person. 

I found for my usual Party of 1 that one mushroom would be enough since the portobello is a meaty mushroom. 

So when you’re not feeling the sweet road to brunch, this is the perfect savory choice. It’s not much work, you can make as many mushrooms as you need, and then the oven does all the work for you. 

And on lazy Sundays, that’s important.