From: Chef Jeramiah Wheeless, Roots Restaurant, San Francisco. Yield: 24 servings.
2 cups extra virgin olive oil
1 ½ cups chopped shallot
24 cloves garlic, minced
2 cups balsamic vinegar
½ cup chopped fresh thyme
8 tsp. chopped fresh rosemary
3 tsp. chopped fresh parsley
to taste, salt
to taste, freshly ground black pepper
24 medium to large portobello mushrooms, stemmed
48 organic eggs
24 English muffins, toasted (may substitute whole wheat bread)
24 slices Swiss cheese
In a large container, whisk together the oil, shallot, garlic, vinegar, thyme, rosemary and parsley. Season with salt and pepper. Wipe mushrooms with a damp paper towel. Place them in a hotel pan and pour marinade over them. Let stand for 1 hour, then drain mushrooms.
For each serving, to order: Prepare 2 eggs over easy or as desired. Grill 1 mushroom over high heat on both sides until just tender, about 10 minutes. Layer the mushroom on a toasted English muffin and top with eggs and a slice of Swiss cheese. Garnish with seasonal condiments.