JULY 15, 2012 | 5:42 PM BY JIMC


This past week I was sitting at the bar in a well known local steak house called Topeka’s when I overheard a young server by the name of Afton McKay talking about her Mom and what she made during the huge storm which hit us in Central Virginia.
Afton’s Mom Darlene Goodfellow put this together and I have to tell you it’s three YUM’s., The following recipe served with Hash Brown’s and a real good thick link sausage is how I made breakfast at my house.
4 large Portobello mushrooms place in an oiled skillet and cover till ¾ cooked through.
Remove cover and crack an egg and place in each mushroom.
Add salt and pepper to taste and add shredded cheese (use what you like the best) I used Feta but x-Sharp Cheddar or Jack Cheese are also wonderful.
Place cover back over skillet till the yolk is just the way you like it.
Remove contents of skillet and plate then add a medium Salsa on top
And that’s it, sooo good and simple. And oh yes with the hash browns and sausage you may want to serve a hot biscuit with butter and strawberry jam. It can’t get any better than this.
THANK YOU AFTON & DIANE