Bacon Egg and Guac Sammie

I contemplated wrapping this in a Pure Wrap but decided to go for an open-faced sandwich... a makeshift Eggs Benedict, you could say.

This is very simple and great for breakfast, lunch or dinner!

Bacon Egg and Guac Sammie
4 scrambled eggs
3 portobello mushrooms
3 tbsp guacamole
2 strips of bacon

Wash the mushrooms, cut off the caps and use a spoon to remove the hymenium. Brush the top and bottom of the portobello with olive oil and place on a well heated griddle or grill pan. Grill for several minutes on each side until tender and there are nice grill marks. Remove from heat and set aside.

Meanwhile, cook or bake the bacon and prepare the scrambled eggs. I like to whisk in a bit of water to add a little fluff to my scrambled eggs. Once the bacon is crispy, lay the strips out to drain the excess grease.

Layer the guacamole and scrambled eggs in the portobello mushroom. Crumble the bacon on top and serve w salsa.