Portabello Mushroom with Egg

Portabello mushroom cooked with an egg on top. I had a mushroom in a pan on low, cracked an egg in the middle and put a lid on the pan to cook. I find the mushroom texture like bread so I use it as a replacement – not only is it gluten free, it’s much more nutritious then bread and tastes better! With a side of greens and some beetroot sauerkraut. Yum! Perfect way to start the day!