What I love about this dish is that it’s so different. Serving this to guests is sure to impress.

Ingredients:

• Portobello Mushrooms ( 1 for each serving )
• Eggs, Scrambled. 1 for each guest
• arugula
• radish
• 2 large tomatoes, diced
• 1 can sweet corn
• Pancetta, cubed.

Instructions:

1. In a large pan, heat whole mushrooms with a drizzle of olive oil and cook until soft.
2. Meanwhile in a smaller pan, cook cubed pancetta on medium heat until lightly browned on both sides.
3. Prepare eggs by adding to a mixing bowl and beating them lightly.
4. When mushrooms are cooked, place to the side and in the same large pan, cook your eggs, scrambled to your liking.
5. Once eggs are ready, begin to build your salad, using the mushroom as your base. I added my eggs on top of the mushrooms and put everything else on top.
6. Build your salad any way you would like. followed my mushroom and eggs with arugula, radish, tomatoes, corn and then pancetta.

ENJOY!