Low Carb Breakfast Sandwich
I have recently started following a low-carb diet and, by day two, found myself missing bread. I discovered an excellent replacement for bread in portobello mushroom caps. My take on a classic bacon, egg, and cheese sandwich has under 6g of carbs! Since I only made one for myself this morning, simply multiple the recipe to make more!
I have recently started following a low-carb diet and, by day two, found myself missing bread. I discovered an excellent replacement for bread in portobello mushroom caps. My take on a classic bacon, egg, and cheese sandwich has under 6g of carbs! Since I only made one for myself this morning, simply multiple the recipe to make more!
- Carbohydrate 205.743618 g
- Cholesterol 64.7492 mg
- Fat 34.466092 g
- Fiber 1.59094000071287 g
- Protein 15.261038 g
- Saturated Fat 13.8694273 g
- Serving Size 1 1 Serving (376g)
- Sodium 677.6601 mg
- Sugar 204.152677999287 g
- Trans Fat 3.309795 g
- Calories 1165 calories
Step-by-step
- Pre Heat oven to 350 degrees
- While oven is warming up, remove stem, scrape gills from underside with spoon and wash the portabello under cold water. Pat dry with paper towel
- Spray both sides of mushroom with cooking spray and place mushroom on greased baking sheet.with the underside up
- Break up muenster cheese slice into small pieces and place into mushroom cap.
- Crack Egg and drop on top of cheese inside of cap.
- Place into oven for 20mins
- While its baking, cook bacon on stovetop, drain on paper towel when done and chop finely into bits.
- Chop green onion into small rings
- When has set and time is up remove from the oven, let it sit for 3 minutes, put on plate, add salt, pepper and hot sauce to taste and garnish with bacon bits and green onion
- ENJOY!
Replacing traditional bread with a portobello mushroom cap requires careful attention to moisture management, because fungi release substantial liquid when exposed to dry heat. Roasting the cap at 350 degrees Fahrenheit for 20 minutes cooks the cellular structure sufficiently to prevent the egg from sliding off the plate, provided the gills are completely scraped out beforehand. This scraping step removes the spongy tissue that holds the highest concentration of water.
Storage and Reheating Dynamics
Constructed mushroom sandwiches do not hold up well to refrigeration once assembled, as the cooked egg whites exude water and render the mushroom soggy within 24 hours. Freezing is chemically inadvisable because thawed portobello cells collapse entirely, turning rubbery and releasing trapped water upon warming. Cooks seeking advance preparation should roast individual mushroom caps and fry the bacon up to two days ahead, storing them in airtight glass containers. Assemble the components fresh, adding the raw egg directly into the chilled cap before baking to ensure the yolk sets properly without overcooking the surrounding fungi.
- Avoid skipping the gill-removal step; leaving them intact guarantees a watery pool beneath the egg.
- Do not wrap the finished sandwich in foil for later consumption, as trapped steam ruins the texture of the bacon.
- Monitor the oven closely around the 15-minute mark to prevent the cheese from burning before the egg white coagulates.
