Portobello Sun Dried Tomato Pesto Egg 日曬蕃茄羅勒醬波特菇蛋

難得一個超愛美國的時候!這麼多蘆筍只要一美金,波特菇五毛錢一個。

Love asparagus!! And all for only $1 USD! Portobello mushrooms are 2 for $1. Definitely something I’ll miss when leaving US. 


昨天發明的菜,因為很好吃,今天早餐又做了一個:

油鍋爆香碎蒜粒,略煎大菇逼出水份,翻過來在菇的皺摺處抹上一層日曬蕃茄羅勒醬(日曬蕃茄、羅勒、松子、腰果、橄欖油), 打個蛋在上面,蛋半熟時鹽胡椒調味,翻面在煎幾十秒就可以上桌了。保證好吃,而且失敗機率極低!

I invented this dish yesterday because we have some left over sun dried tomato pesto sauce which I want to get rid of. It turned out so good that I made it for breakfast again today. 

It’s utmost simple: just briefly pan fried a portobello mushroom with a little oil and minced garlic to get the water out, turn the portobello and add some sun dried tomato pesto sauce (tomato, basil, cashew, pine, olive oil) and an egg on top, season with little salt and pepper on the egg when it’s almost done, and voilà! 

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a simple wandering being on less beaten tracks in samsara

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