STEAK & EGG PORTABELLO CUPS
PREP TIME: 15 MINUTES
COOK TIME: 28-33 MINUTES
MAKES: 4 SERVINGS

1    T olive oil
½   lb round steak, thinly sliced
½   t salt
¼   t pepper
2    garlic cloves, peeled and minced
4    portabello mushrooms
¼   cup crumbled blue cheese (or if blue cheese isn’t your thing, try ¼ cup crumbled feta)
4    eggs

1. Add olive oil, steak, salt, pepper, and garlic to a medium skillet. Cook over medium heat until browned; remove from heat and set aside.
2. Preheat oven to 400°F.
3. Carefully remove stems and gills from mushrooms and place cap side down in a 9” x 13” casserole dish.
4. Evenly divide cheese and steak between mushrooms, creating a nest with the steak to hold the egg. Crack an egg inside each mushroom. Bake for 20-25 minutes, depending on preferred doneness.

Gather ingredients.

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The salad greens are going crazy in the greenhouse at the farm right now, so Mom and I make big salads every day for lunch. I’m known for my love of salads. Whenever I go out to eat in a restaurant, the waiters always look at my mom for confirmation that yes, indeed, the salad I just ordered is actually the only thing I’d like for dinner. I inherited my passion for salads from NannyJane and Mom!

Hot on the heels of my recent peek into the peculiar genius of the Gleaner’s Kitchen,

I find myself facing another burning question about our food boundaries …

Would you eat

(  . . . . .  )

bugs?

Before you answer, let me qualify my query.

I’m not asking if you would pluck a beetle from your yard and …

C-R-U-N-C-H it.

Photo by Bob Peterson via Wikimedia Commons

It’s okay; I’ll give you a moment to recover before I move on …

Ready?

Atta girl.

The bugs that beg the question emanate from a more elegant field of entomology.

Actually, Ento for short.

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