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Bello Breakfast Bowl


· 2 Portobello mushrooms

· 2 Eggs

· 3 Cups Spinach

· 1 Medium Red Bell Pepper, sliced

· ½ Teaspoon Black Pepper

· ½ Teaspoon 21 Seasoning Salute

· 2 Tablespoon Olive Oil

· 1 Tablespoon White Vinegar


1. Remove stem from Mushroom and gently scrape away dark ribs with a small spoon. Season with ¼ tsp. Black Pepper & 21 Seasoning Salute.

2. In a large skillet, heat Olive Oil to medium heat and place mushrooms smooth side down. Cook for 3 minutes and flip over.

3. (In separate pan or next to Mushrooms) Sauté sliced Red Bell Peppers for approx. 2 minutes. Then sauté Spinach for 1 minute and remove from heat.

4. In small sauce pan, heat water to simmer and add Vinegar. Swirl water in a circular motion. While swirling, drop in one Egg one at a time. Cook for approx. 3-4 minutes for a medium poached Egg. (Alternatively, you can pan fry your Egg.)

5. Place Mushroom, smooth side down on a place, and top with cooked veggies and poached Eggs.

6. Season with remaining Black Pepper & 21 Seasoning Salute.

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