Handy kitchen work and creative thinking from We Are Not Martha takes a classic brunch staple, eggs benedict, and gives it a modern, tasty twist.
For as long as I can remember, I’ve judged restaurant brunches on their eggs benedict. If eggs benedict is on the menu, without a doubt I order it. While traditional eggs benedict is almost always heavenly, I get even more excited if I spot a bit of a variation. Like crab cake eggs benedict because that’s as far as restaurants tend to go. They just don’t seem to get very creative with this brunch item, probably assuming, “Why mess with a wonderful thing?” While I generally agree with that sentiment, I’ll answer you why, “To make it even better!” And better comes from the addition of mushrooms. Enter Mushroom Lover’s Eggs Benedict.
There are many things that can take eggs benedict to the next level, but there are some essentials in my book. The English muffin must be replaced with a biscuit. I knew I’d be baking biscuits for my Mushroom Lover’s Eggs Benedict and decided to pack the biscuits full of crimini mushrooms to add to the flavor punch. Instead of laboring over a hollandaise sauce, I whipped up a simple mushroom sauce to top the benedict. I also replaced the ham with a layer of lightly sautéed kale for an added tangy touch. The egg remained the same, perfectly poached with a beautiful runny yolk.
You want your eggs benedict to be packed with an earthy flavor that brings comfort to your soul, making you feel right at home with your loved ones for the rest of your weekend afternoon.
Mushroom Biscuits (makes about 12):
- 1 tablespoon olive oil
- 8 oz chopped crimini mushrooms
- 2 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup (1 stick) chilled butter, cut into 1-inch pieces
- 1 egg
- 1 1/4 cup milk
Benedict with Mushroom Sauce (makes 2 serving of benedict):
- 1 tablespoon butter
- 4 oz shiitake mushrooms, sliced
- 1 tablespoon marsala wine
- 3/4 cup milk
- 1 tablespoon all-purpose flour
- Salt and pepper
- 1 tablespoon vinegar
- 4 eggs
- 1 tablespoon olive oil
- 3/4 cup torn kale leaves
- 4 biscuits from above recipe
Mushroom Biscuits:
1) Sauté the mushrooms in olive oil over medium heat, until softened.
2) In a large bowl, whisk together the flour, baking powder, cream of tartar, salt and pepper.
3) Add the chilled butter into the flour mixture and work it into the mix with a pastry blender or your fingers, until the mixture resembles coarse sand.
4) In a separate bowl, whisk together the egg and milk. Add to the flour mixture and mix until it’s just incorporated.
5) Line a baking sheet with parchment paper. Scoop about 1/4 cup of dough and place on baking sheet. Continue placing dough about 2 inches apart.
6) Bake at 400 degrees for about 20 minutes, until biscuits are just turning brown.
Benedict with Mushroom Sauce:
1) Melt the butter in a saucepan over medium heat. Once melted, add the mushrooms and sauté until they’re softened. Stir in marsala wine, cooking for about 1 minute.
2) Add in milk and flour. Whisk vigorously until sauce thickens, about 2-3 minutes. Season with salt and pepper then remove from heat.
3) To poach eggs, bring water to a boil in a large skillet with vinegar. Crack eggs into two bowls (2 in each) and gently drop into water. Remove skillet from heat and cover. Let eggs cook for 5 minutes. Remove with slotted spoon to paper towel-lined plate.
4) Heat olive oil in small skillet. Put kale in skillet and sauté until wilting and a tiny bit crispy. Remove from pan.
4) Put 2 biscuits on each plate, flat side up. Top each with kale and a poached egg. Spoon mushroom sauce over the top.
Enjoy!
