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.