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1
Preheat grill or grill pan and spray with cooking spray.
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2
With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap.
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3
Brush both sides of the mushroom caps with oil and sprinkle with salt.
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4
Grill the mushrooms over a medium-high heat for about 7 minutes per side, until they are tender and their juices begin to release.
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5
Transfer to a plate, top side down.
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6
On the same grill or grill pan, cook the Canadian bacon over medium-high heat for 30 seconds on each side, until they are warm and grill marks have formed.
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7
Place 1 piece of the bacon into each of the mushroom caps.
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8
Separate the whites of 4 of the eggs into a medium sized bowl, and discard the yolks.
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9
Add the remaining 4 whole eggs to the bowl with the whites, add the water and whisk until combined.
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10
Cook the eggs in a medium-sized nonstick skillet over a medium-low heat, stirring frequently, until the eggs are done, about 3 minutes.
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11
Season with salt and pepper to taste.
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12
Spoon 1/4 of the scrambled eggs on top of the Canadian bacon in each the mushroom caps.
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13
Drizzle 1 teaspoon of pesto over each and top with some basil ribbons and 1 teaspoon of Parmesan.
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14
Per Serving: Calories 240; Total Fat 14 g; (Sat Fat 3.5 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 20 g; Carb 7 g; Fiber 2 g; Cholesterol 230 mg; Sodium 720 mg
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15
Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Copper, Iodine, Potassium, Selenium
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16
Good source of: Vitamin B6, Vitamin B12, Folate, Iron, Manganese, Phosphorus, Zinc
