I used to really enjoy poached eggs over toast. Runny eggs just aren't the same without something to absorb the good stuff. I also enjoy mushrooms quite a bit. The wholesale store I shop at carries portabella mushrooms for a reasonable price. So the old quote of "the mother of invention is necessity" has provided a new breakfast regular for me.

1 med/lg portabella mushroom
2 eggs
3-4 slices Canadian Bacon
cheese of your choice

Remove the stem and gills of the mushroom & sprinkle with salt. Bake the mushroom 15-20 min. at 350. While the mushroom is baking, poach your eggs (shallow pan of water, bring to a boil, add whole eggs, reduce heat, cover until desired doneness), and heat slices of bacon. When mushroom is done, absorb as much water as you can with a paper towel, by "pushing" on the shroom. Layer the Canadian Bacon and cheese in the shroom and heat in oven until melted. Place eggs on top and S & P.
ENJOY!

The nutritional analysis for the Portabella Mushroom
(according to the Director Product Development & QA from the company that provided the wholesaler the mushrooms in "99)

85g =

Fat: 0
Carbs: 4g
Fiber: 3g
Sugar: 1g
Prot: 3g
plus 4 % (USDA?) calcium and 2 % Iron