The egg and mushroom combination in this dish is unusual in both flavor and presentation. Serve it with a fresh fruit salad to complete your brunch.

Serves: 4

Ingredients:

• 4 medium portabella mushrooms, about 4 inches in diameter, cleaned with stems completely removed
  
• 1 tablespoon extra virgin olive oil
  
• 4 ounces fresh shiitake mushrooms, sliced thinly with stems discarded
  
• ˝ small onion, diced
  
• 1 cup fresh corn kernels (strained and rinsed if using canned corn)
  
• 1 tablespoon toasted pine nuts
  
• 1/2 cup diced Boars Head mesquite wood smoked turkey breast (roughly 2 thick slices)
  
• 4 eggs
• Salt and pepper (freshly ground, black) to taste

Instructions:

1. Preheat oven to 400°F. Place the portabellas gill side up on a baking sheet and bake on the center rack for 5 minutes.
   
2. Meanwhile, heat the olive oil in a large nonstick sauté pan. Add the shiitakes, onion, and corn, then cook over high heat for about 4 minutes, or until mushrooms are limp. Add the toasted pine nuts and turkey, then cook for 1 minute more.
   
3. Spoon the mixture evenly into the portabella caps, making sure that the caps lay as flat as possible on the sheet and the mixture is lower in the center of the caps and higher around the edges.
   
4. Crack one egg over the center of each mushroom. Season to taste with salt and pepper. Return mushrooms to the oven and bake until the eggs are cooked. If the eggs do not seem to be cooking, change the settings to medium broil and broil briefly. Once cooked, serve immediately.