Egg, prosciutto and Parmesan baked in a portobello mushroom
@Anna N might be surprised to hear that I got this idea from her....well, read on if you want to follow the circuitous route...
Over in the Pinsa Romana topic, Anna shared a link to an organization that set itself up as some sort of pinsa authentication authority. I followed the link and decided to check and see if any of the LA area restaurants specializing in pinsa had been vetted by this group, which seems to require restaurants to purchase their flour mix for the privilege of being authenticated 🙄. The only local spot listed was not one of the speciality places I might have expected but "Pizza Boy" in Glendale, an establishment with such a wide-ranging menu of wings, ribs, soups, salads, pasta, sandwiches, Ajarski khachapuri, pizza of every description and, indeed, pinsa, that I couldn't help but scroll through it in some detail. As one would expect for SoCal, everything is available in vegan, gluten-free and low-carb options. Yes, you can get a low-carb khachapuri with the basturma, cheese and egg stuffed into a portobello mushroom!
They also offer a stuffed mushroom that I decided to copy for my breakfast with prosciutto, egg and Parmesan. And now, I'm posting it and tagging @Anna N to close the winding loop!
Was worried that I'd overcooked it but still had a runny yolk!
