Posts Tagged ‘Breakfast’

Portobello Eggs Benedict

Yield: 12 (2-egg) servings

Ingredients

Hollandaise Sauce
6 oz.* egg yolks (8-9 yolks) or frozen/refrigerated liquid egg yolk product
6 oz. water
2 oz. lemon juice
1 lb. (2 cups) butter, softened
Salt and pepper, to taste
*If using frozen or liquid egg yolk product.

1 oz. (2 tbsp.) olive oil
6 oz. fresh button or crimini mushrooms, sliced
8 oz. canned quartered artichokes, drained
4 oz. roasted red peppers, diced
1 tsp. garlic salt
1/2 tsp. lemon-pepper blend
Olive oil, as needed
salt and pepper, to taste
12 portobello mushroom caps (3 oz. ea.), stems removed
24 large eggs
3 tbsp. chives, chopped

Directions

Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water and lemon juice until blended. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.

  1. Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
  2. Heat oven to 400° F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft; keep warm.
  3. Poach eggs in simmering acidified (1 teaspoon vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.
  4. For each serving, portion two eggs onto one whole portobello on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Portabella Benedict

Swap out the bread for a meaty portabella mushroom in this tasty version of eggs benedict.

Yield: 12 (2-egg) servings

Ingredients

12 portobello mushrooms (5-6 oz. ea.), stems and gills removed
8 oz. (1 cup) corn oil
1/4 cup Italian or flat leaf parsley, finely chopped
2 tbsp. minced fresh garlic
Salt and pepper, to taste
6 oz. (3/4 cup) mayonnaise
1 tbsp. Sriracha sauce (or ketchup)
2 tbsp. scallions, finely chopped
12 large eggs
12 slices Canadian bacon
Parsley sprigs for garnish, as needed
*If using frozen or liquid whole egg product.

Directions

Place mushroom caps in a large bowl. In a separate small bowl, blend oil, parsley, garlic, salt and pepper. Pour oil mixture over mushrooms; toss gently to coat.

Place mushrooms, stem side up, on a spray-coated baking sheet. Bake at 375° F for 40-45 minutes, until mushrooms are softened. Keep warm.
Prepare sauce: Stir together mayonnaise, Sriracha sauce and scallions.

For each serving, fry an egg until white is set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn egg over, if desired, for additional yolk firmness. Place one slice of Canadian bacon onto stem side of a mushroom, top with the egg, and drizzle on 1 tablespoon spicy mayonnaise. Serve immediately. Garnish with parsley, if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Mushroom Spinach Homemade Sausage Patties

Roasted and finely chopped cremini mushrooms are blended with chopped spinach, organic pork, and the perfect spices for these easy make ahead healthy homemade sausage patties! Paleo and Whole30 friendly.

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Serves: 10 patties

Ingredients

1 pound organic ground pork (or your favorite ground meat)
Cremini Mushrooms, about 2 cups whole (3/4 cup finely chopped and roasted*)
½ tsp olive oil for roasting mushrooms
Handful of fresh spinach, very finely chopped
½ tsp fine grain sea salt
½ tsp onion powder
¼ tsp garlic powder**
⅛-1/4 tsp crushed red pepper (depending on level of spice preferred)
½ tsp fennel seeds
1 tsp Italian seasoning blend
1-2 tsp olive oil or other cooking fat for frying the patties

Instructions

1. First, roast your mushrooms whole.
2. Preheat your oven to 400 degrees. Toss the mushrooms with the ½ tsp olive oil and spread out evenly on a foil lined baking sheet, then roast for about 1015 minutes until softened and fragrant. Allow to cool prior to chopping.
3. Once mushrooms have cooled enough, chop them to a fine consistency similar to that of your ground meat.
4. In a large bowl, combine the ground pork, roasted chopped mushrooms, chopped spinach, salt, and all the spices and mix well.
5. Form the mixture into about 10 small patties. Heat a large heavy skillet to med/medhi heat and add your cooking fat to ensure the patties won’t stick while cooking.
6. Cook the patties (in batches if you need to) 34 minutes on each side, or until cooked through with a golden brown exterior. You can either serve right away, or allow to cool and then freeze for later use. Enjoy!

Notes
*See Instructions
**Optional

Leftover Stuffing Mushroom Strata

We all are usually plagued with leftovers for weeks after Thanksgiving, but don’t you fret Denise from Chez Us has a unique way to use up all that leftover stuffing!

Yield: serves 4

Ingredients:
4 cups leftover stuffing
1/4 cup half and half
4 ounce pancetta, diced
1/2 pound cremini mushrooms, cleaned and thinly sliced
1/3 cup Italian parsley, finely minced
4 large eggs
1 tablespoon butter

Method:
1. Preheat the oven to 375.
2. Butter a glass baking dish.
3. Place the leftover stuffing into a large mixing bowl and drizzle the half and half over the top. Stir.
4. Cook the pancetta for 4 minutes over medium low heat.
5. Add the mushrooms, stir and cook for another 4 minutes over medium low heat.
6. Pour the mixture into the leftover stuff and stir in the parsley.
7. Pour the mixture into the glass baking dish.
8. Place into the oven and bake for 15 minutes.
9. Remove from the oven and crack the eggs over the top. Cover with foil and place back into the oven for another 10 – 15 minute until the eggs are set but still slightly soft.
10. Serve.

Baked Sausage and Mushroom Frittata Muffins

Using The Blend concept, I was able to cut back on the amount of Italian sausage I used in this recipe with chopped mushrooms. Such a winning concept since you can basically please all the meat eaters in your group, yet know that what you are serving is a little bit more nutritious – without sacrifice in texture or flavor.

Ingredients

2 fresh Italian chicken sausage links (about 1/3 pound), casings removed
8 oz whole baby bella mushrooms, chopped
1 shallot, chopped
2 handfuls fresh spinach leaves, chopped
9 eggs
1/4 cup whole milk
1 cup shredded mozzarella cooking spray

Directions

Heat oven to 400 degrees. Spray a 12 cup muffin pan liberally with cooking spray.

In a large nonstick skillet, brown and crumble Italian chicken sausage. Add shallots and chopped mushrooms, season with salt and pepper and cook for about 5 minutes, until softened. Add chopped spinach and cook for another 3-4 minutes until spinach is completely wilted. Turn off heat and set aside.

In a large mixing bowl, whisk together 9 eggs. Add milk and continue to whisk until eggs and milk are blended. Stir in mozzarella cheese.

Using a tablespoon, add sausage, mushroom and spinach mixture evenly into each muffin cup. Carefully pour egg mixture into each cup, using the spoon to gently lift the sausage mixture so that egg mixture reaches the bottom of cup.

Bake for 15 minutes. Let cool for about 5 minutes, then carefully run a knife around edges of egg muffins to separate from pan. Let cool for another 5 minutes then remove egg muffins completely from pan. Serve with fresh fruit and other brunch favorites!

Curry Tomato and Cremini Mushroom Shakshuka

Shakshuka is a traditional dish from Israel that incorporates a spicy tomato stew and poached eggs.This version is  taken it to the next level by adding finely chopped crimini mushrooms, ground sirloin, and curry.

Serves 4

Ingredients

1 tablespoon of olive oil
½ small diced sweet onion
3 finely minced cloves of garlic
1 cup of finely chopped crimini mushrooms
½ pound of 90/10 ground sirloin
1 tablespoons of red curry paste
1 teaspoon of garam masala
1 tablespoon of soy sauce
28 ounce can of whole plum tomatoes in juice
1 tablespoon of tomato paste
4 eggs
toasted baguette slices
Kosher salt and fresh cracked pepper to taste

Directions

Preheat the broiler to low heat.

In a large cast iron skillet on high heat with olive oil, add in the onions and garlic and sauté until lightly brown, about 6 to 8 minutes.

Next, add in the ground sirloin and mushrooms and cook until the meat is browned and cooked through out.

Stir in the curry paste, garam masala and soy sauce until combined. Pour in the tomatoes, stir and bring to a boil. Whisk in tomato paste to thicken and season with salt and pepper.

Crack 4 eggs right on top of the shakshuka and cook the pan under the broiler on low heat for 4 to 6 minutes or until the eggs are cooked. Season the eggs with salt and pepper and serve alongside some toasted baguette slices.

Serve up this, or any shakshuka for that matter, with some sliced toasty baguette bread so you can dip and scoop out all that deliciousness!

Potato Breakfast Hash with Eggs & Mushrooms

A portabella mushroom blends seamlessly with the Italian sausage, while the peppers add colour to the dish. Perfect for an everyday breakfast or weekend brunch.

Prep time: 10 min
Cook time: 15 min
Serves: 4

Ingredients

1 large fresh portabella mushroom
1 tbsp (15 mL) olive oil
3 mild Italian sausages, removed from casing and crumbled
½ small red onion, diced
1 clove garlic, minced
2 large russet potatoes, peeled, diced
¼ green pepper, diced
¼ red pepper, diced
Salt and pepper
½ cup (125 mL) shredded cheddar cheese
4 large eggs
Chopped parsley

Directions

1. Preheat oven to 350°F/175°C.
2. Place portabella mushroom in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large non-stick, oven-safe skillet heat olive oil over medium heat. Add chopped mushrooms, Italian sausage, onion and garlic. Use spatula to break up sausage into tiny pieces. Once cooked, remove from pan and set aside. Leave any fat renderings in pan.
4. Heat pan with the sausage renderings over medium heat. Add diced potatoes. Allow to cook 10-15 minutes until softened. Add diced peppers and increase to medium-high heat, continue to cook until potatoes are crispy, about 10 minutes. Add sausage back to pan; cook another 2-3 minutes before stirring.
5. Sprinkle with cheese. Crack eggs in each quadrant of the pan. Season with salt and pepper. Place skillet in oven and bake 20 minutes, until eggs are set.
6. Sprinkle with parsley before serving.

Roasted Mushrooms, Brussels Sprouts and Bacon Hash

Mushrooms and Brussels Sprouts are both so earthy naturally they pair well together. This hash is great for breakfast, brunch or brinner (breakfast for dinner). It so simple to prepare it’s almost a non-recipe.

Yield: 2-4 (depending on serving size)
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
8 ounces fresh mushrooms – quartered
2 cloves garlic – minced
9 ounces shaved Brussels sprouts
kosher salt/pepper
1 tablespoon lemon infused olive oil
2 slices thick cut bacon – cooked crisp and crumbled
sunny side up eggs – optional

Directions:

Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened. Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.

Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.

Top with optional sunny side up egg.

Basil Mushroom Frittata

Ingredients

1 tbsp olive oil
8 oz cremini mushrooms, chopped
1 small onion, finely chopped
4 eggs
6 egg, whites
1 tbsp Basil Stir-In Paste
1 tsp Parsley Stir-In Paste
1 tbsp Garlic Stir-In Paste
1/4 tsp black pepper, ground
1/4 cup skim milk
1/2 cup Parmesan cheese, shredded

Method

1. Heat oven to 375 degrees. Add olive oil to a medium nonstick, oven safe skillet over medium-high heat. Add mushrooms and onions; cook until onions are tender and mushrooms are dry.
2. In a large bowl, whisk together eggs, egg whites, Gourmet Garden Basil, Gourmet Garden Parsley , Gourmet Garden Garlic, ground black pepper and milk. Pour over the mushrooms and onions, stirring and shaking pan until large curds form. Smooth out the top of the frittata with a flat spatula. Sprinkle with parmesan cheese and put in the oven.
3. Bake frittata for 15-20 minutes or until set and cheese is golden brown. Remove from oven and slide frittata out of the pan onto a cutting board. Slice into 8 wedges.
Basil-Mushroom-Frittata-Seasonings

Mushroom Breakfast Burritos

Serves 4

Ingredients:

20 medium cremini mushrooms, cleaned and stems removed
1 tablespoon olive oil
3 tablespoons minced yellow onion
2 teaspoons taco seasoning
3 ounces spinach
5 eggs
1 tablespoon butter
queso fresco
4 burrito sized tortillas
favorite salsa

Directions:

Place the mushrooms into a food processor and finely chop.

Heat the olive oil in a medium sized frying pan over medium heat. Add the onion, stir and cook
until soft, about 3 minutes. Add the mushrooms, and cook for 5 minutes over medium low heat. Stir in the taco seasoning, then add the spinach. Cook until lightly wilted, about 1 minute. Place the mixture into a bowl and set aside.

Wipe out the frying pan.

Whisk the eggs in a small bowl. Heat 1 tablespoon of butter in the frying pan that you used for cooking the mushrooms. Add the eggs, and cook until soft set.

Heat the tortillas. Place a tortilla on a plate, add some of the mushroom mixture, the eggs and a sprinkle of queso fresco. Wrap up burrito style.

If you are serving at home, just cut and plate, serving some salsa on the side. If you will be taking it with you, cut the burrito in half, wrap in some parchment paper, and eat on the go.

Egg Mushroom Kale Skillet

Put a twist on the classic egg and mushroom pairing in this delicious, pan-seared skillet combination great for a healthy meal any time of day.

Ingredients:

1 tablespoon olive oil
2 cups sliced mushrooms
1/2 medium onion, sliced
2 cloves garlic, diced
1 red pepper, deseeded and sliced
2 cups chopped fresh kale
3 eggs
salt and pepper, to taste

Directions:

Preheat oven to 375º F.

Drizzle olive oil into skillet over medium heat on the stove. Add in mushrooms, onion, and garlic and sauté until slightly tender, about 3 minutes.

Add in red pepper and kale and sauté another 3 minutes.

Depress three areas within the ingredients with the back of a wooden spoon and crack an egg into each of the depressions.

Place in the preheated oven and cook until the egg has reached your preferred amount of doneness, 3-5 minutes. Add salt and pepper, to taste.

Veggie Egg White Cups

Healthy Way to Start Your Day!

Prep time: 10 mins | Cook time: 16 mins | Serves: 2

Ingredients

Egg Whites
1/4 cup mushrooms
1/4 cup red pepper
1/4 cup red onion
1/4 cup spinach
1/4 cup Low Fat Cheese (optional)

Directions

Preheat oven to 400 degrees.

Dice vegetables and set aside.

Pour egg whites into muffin tins (I use silicone muffin cups). Fill ¼ of the way. Add a small amount of veggies. Add cheese (optional). Pour more egg whites but leave enough room to top with a sprinkle of more veggies.

Bake for 12-16 minutes or until firm. Allow to cool for 5 minutes and serve.