Posts Tagged ‘egg’

Shiitake and Egg Breakfast Pizza

Yields 3 pizzas; 24 servings


¾ cup extra-virgin olive oil, divided
15 oz. stemmed shiitake mushrooms, sliced ¼-inch thick
¾ teaspoon finely minced ginger
12 scallions, trimmed and thinly sliced
3 serrano chiles, thinly sliced in rounds
3 oz. small Yukon Gold potatoes, cut into 1/8-inch coins
3 lbs. pizza dough
6 large eggs
3 teaspoons white soy sauce
3 tablespoons chopped fresh cilantro
9 oz. thinly sliced fresh mozzarella, patted dry on a paper towel
3 oz. fromage blanc
Sea salt
Korean chili flakes
Lemon or lime halves


In a large sauté pan, heat 6 tablespoons of the oil over high heat. Add the mushrooms and sauté just to soften them. Add the ginger, scallions, and chiles and sauté for 1 more minute. Season lightly with salt. Remove from the heat and refrigerate.

Toss the potato coins with 3 tablespoons olive oil and set aside.

For each pizza, to order: Roll out 1 lb. of dough into a 10- to 12-inch round with a ridge at the edges to hold in the filling. Place it on a floured pizza peel.

Whisk 2 eggs with 1 teaspoon soy sauce and 1 tablespoon cilantro. Brush the dough with oil and sprinkle 1/3 of the mushroom mixture over the pizza. Pour the eggs on top. Garnish with 1 oz. of the potatoes, 3 oz. of the mozzarella, and 1 oz. of the fromage blanc.

Bake in a hot pizza oven until the bottom is golden. Remove and let rest for 2 minutes. Sprinkle the pizza with sea salt, chili flakes, and a squeeze of lemon or lime. Cut into 8 slices and serve.

Mini Mushroom Quiche Caps

Yield: 18
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes


8 ounces white button mushrooms
Non-stick cooking spray
1/4 cup finely diced green onion
Bacon, 3 strips, cooked
1/4 teaspoon salt
Pinch of freshly ground black or white pepper
3 large eggs
2 large egg whites
2 tablespoons half-and-half
1 teaspoon Dijon mustard
2 ounces shredded Swiss cheese


Preheat oven to 325º. Spray mini muffin pans with non-stick spray. Slice 3 mushrooms for garnish. Heat a 10” non-stick skillet and heat over medium-high heat and spray with cooking spray. Add a single layer of mushrooms, and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn and cook about five minutes or until other side is same color. Set mushrooms aside.

Chop remaining mushrooms and add with onions, salt and pepper and sauté, stirring occasionally, 8 minutes, until onions are soft and all moisture has evaporated. Remove from the heat and let cool.

In a large bowl, whisk eggs, half-and-half and mustard. Stir in mushroom mixture and cheese.

Divide egg/mushroom mixture among muffin cups, filling each about 3/4 full. Top each cup with one slice of mushroom and lightly spray with non-stick spray. Bake about 20-25 minutes until puffed and set. Let cool in the pan 5 minutes. Using a teaspoon, gently run the spoon around the edge of each cup and scoop each quiche to remove. Place a sautéed mushroom slice on top of each quiche and serve.