Mushrooms are one of my favorite functional foods, and this recipe is an amazing way to enjoy them in a savory breakfast, though it’s great at any time of day! We’re increasingly learning the health benefits of mushrooms. Sure, they contain B vitamins and important minerals, but their phytonutrients deserve the real spotlight.
Different mushrooms have different properties, but in general many of them offer antioxidant, anti-inflammatory, and anti-cancer support. If you haven’t been a fan of mushrooms in the past I highly recommend trying this recipe out; the fresh pesto, herbs, and spices create an incredible flavor profile that they soak right up.
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Pesto
- 2 large garlic cloves, peeled
- ¼ cup pine nuts, lightly toasted
- 1 cup fresh basil leaves
- ⅓ cup nutritional yeast
- ¼ cup extra virgin olive oil
Mushroom Hash
- 2 tablespoons avocado oil or ghee
- 2 large shallots, thinly sliced
- 1 small fennel bulb, thinly sliced
- 1 medium zucchini, thinly sliced
- 2 pounds (8-10 cups, chopped) mushrooms of your preference (try shiitake, cremini, or oyster)
- 2 medium garlic cloves, peeled and thinly sliced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon smoked paprika
- ½ teaspoon Himalayan salt
- 4-6 large pasture-raised eggs
- 1 tablespoon lemon zest
- ½ tablespoon fresh tarragon or parsley, finely chopped
Garnish (optional)
- Maldon flake salt
Method:
1. Preheat the oven using the broil function, on high.
2. Make the pesto using a mortar and pestle or a food processor. Toss in all of the garlic cloves and half of the pine nuts. Mash or pulse into a paste.
3. Add the basil in three small batches while continuing to mix the pesto between each batch, until no large basil pieces remain.
4. Add the remaining half of the pine nuts along with the nutritional yeast and olive oil, lightly crush/pulse the pine nuts until coarsely ground. Transfer into a sealed container, and place in the fridge.
5. Start the mushroom hash by heating a large skillet over high heat. Add the oil, and once it’s hot add the shallots, fennel, and zucchini. Fry for 5 minutes, stirring occasionally.
6. Lower the heat to medium and add the mushrooms, garlic, and rosemary. Once the mushrooms begin to sweat, add the smoked paprika and salt. Continue cooking until the mushrooms are fully cooked, about 10 minutes.
7. In an oven-safe skillet or parchment-lined baking dish, roast the mushroom hash under the broiler until crispy. You can do this while starting on the eggs. Once the hash is crispy, remove from the oven, season with lemon zest and tarragon.
8. Crack 4-6 eggs, depending on serving preference, into a bowl. Heat a nonstick skillet over medium heat. Add the pesto. Once the pesto begins to simmer, carefully pour the eggs over the pesto, reduce the heat to low, and cook until the egg whites are set.
9. Plate the hash in portions on individual plates, top each portion with 1-2 pesto eggs and a sprinkle of flake salt if desired.
Nutritional analysis per serving (based on 6 servings) Calories: 322, Total Fat: 23g, Saturated Fat: 4g, Cholesterol: 185mg, Fiber: 7g, Protein: 14g, Carbohydrates: 19g, Sodium: 304mg, Sugars: 7g, Net Carbs: 12g