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Meaty mushrooms layered with fresh pesto, cherry tomatoes and--of course--a runny-yolked egg

Serves 2

For the Pesto:

1/2c basil, roughly chopped

1/4c walnuts

1/4c olive oil

1tbsp lemon juice

*can substitute 4tbsp store-bought pesto

For the Stacks:

2 portabella mushrooms

½ pint cherry tomatoes

1 shallot, thinly sliced

1/4c veggie oil

2c arugula

1tbsp olive oil

1tbsp lemon juice

2 sunnyside up eggs

Start by pureeing all of the pesto ingredients with an immersion blender. I like to keep mine chunky, gives the dish a nice contrast in consistency. Season with salt n pep and set aside.

Clean the outside of the portabellos with a wet paper towel and degill them by scraping out the black fringe with a spoon. Heat a medium-sized skillet over medium heat and pan-sear the tomatoes and the portabellos together until browned, flipping once and seasoning with salt n pep. Set aside on a paper towel-lined plate to drain the excess juice.

Clean out the same pan and heat veggie oil over medium-high heat. Quick fry the shallots until browned and crispy, this won’t take long. Transfer to a paper towel-lined plate. Clean out the same pan and use it to make the sunnyside up eggs. Meanwhile, toss the arugula in the lemon juice, olive oil and salt n pep. To assemble, divide the arugula onto two plates and top with an upsidedown mushroom. Scatter on the cherry tomatoes and drizzle with pesto. Finally top with egg and fried shallots.


The pesto is freezable: transfer to a sealable Tupperware and drizzle oil in a thin layer over the top. Seal and freeze up to two weeks.