Direction

1. Preheat a large skillet over medium-high heat and add a drizzle of olive oil to the pan.

2. While the pan is heating up, slice the portobello mushroom caps into thin strips.

3. Once the pan is hot, add the sliced mushrooms to the pan and season with a pinch of salt, pepper, and dried thyme.

4. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they are tender and slightly browned. Remove them from the pan and set aside.

5. In the same pan, add a little more olive oil if needed. Crack the eggs into the pan and season with salt, pepper, and garlic powder. Cook the eggs to your desired level of doneness (about 3-4 minutes for a soft yolk).

6. While the eggs are cooking, toast the slices of bread in a toaster or in the oven.

7. Once the bread is toasted, assemble the dish by placing a slice of toast on a plate, followed by a layer of cooked mushrooms, and then the fried egg on top.

8. Optional: Sprinkle some grated parmesan cheese over the top of the egg.

9. Repeat for the remaining slices of bread and eggs.

10. Serve the pan roasted portobello egg toast immediately and enjoy! You can also add some extra seasoning or hot sauce on top, if desired.