Posts Tagged ‘eggs’

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).

Vegetable Frittata

This vegetable-filled dish is the perfect excuse to invite family and friends over for a leisurely brunch, or dinner.

Yield: 12 servings; 2 (12-inch) pies

Ingredients

1 lb., 5 oz.* eggs (12 large)
0.5 oz. basil leaves (12), chopped
2 tbsp. Italian parsley, chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. garlic, minced
1 lb. (4 cups) yellow squash slices (1/4 in. thick)
1 lb. (4 cups) zucchini slices (1/4 in. thick)
12 oz. (3 cups) red bell peppers, thinly sliced
8 oz. (3 cups) cremini mushrooms, sliced
1 oz. (1 cup) green onions, sliced
6 oz. goat cheese, crumbled
*If using frozen or liquid whole egg product.

Directions

Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

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!

Spinach Polenta with Mushrooms, Leek and Poached Egg

This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture.

Prep time: 15 min
Cook time: 30 min
Serves: 4

Ingredients

Polenta:
4 cups (1L) water
2 cups (500 mL) chopped spinach
1 cup (250 mL) polenta
1 tbsp (15 mL) butter
¼ cup (60 mL) grated Parmesan cheese
Salt and pepper

Mushrooms:
1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
1 large leek (white and light-green parts only), halved lengthwise, rinse and thinly sliced
2 cloves garlic, minced
1 tbsp (15 mL) butter
1/2 tbsp (15 mL) white wine vinegar

Poached Eggs:
4 large eggs
Water for poaching
1 tbsp (7 mL) white vinegar

Optional Garnishes:
Fresh chopped chives
Salt and pepper, to taste
Parmesan cheese

Directions

Polenta
1. In a large pot, over medium-high heat, bring water to a boil. Stir in chopped spinach. Slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, 5-6 minutes. Reduce heat to low, cook polenta 25-30 minutes. Whisk often. Remove from heat and add butter, Parmesan cheese, salt and pepper. Set aside.

Mushrooms:
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until browned, about 5 minutes. Add leek and cook until softened, about 8 minutes. Add garlic and butter, heat until butter is melted. Add white wine vinegar and stir until the liquid evaporates, about 2-3 minutes. Set mushrooms aside.

Poached Egg:
3. In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-low heat. Crack 1 egg into a small bowl. Gently stir the water in a circle, and then gently slip egg into water. Poach about 3-4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs.

Assembly:
4. To assemble, spoon polenta into bowl, top with mushroom & leek mixture, and then poached egg. Add optional garnishes.

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.

Truffle Mushroom Eggs Benedict

The meaty texture of the mushrooms against wilted spinach and a rich poached egg atop a flaky biscuit makes for a winning brunch.

Yield: 4 servings

Ingredients

For the biscuits (*makes 8-10 biscuits)
2 cups whole-wheat flour
1 tbsp baking powder
1/2 tsp baking soda
4 tbsp cold, unsalted butter
1/2 tsp salt
6oz 2% Plain Greek Yogurt
Approx. 3 tbsp coconut milk (see note in directions)

For the eggs benedict
2 tbsp olive oil
2 shallot, minced
2 portobello mushroom caps, rinsed and diced
3 cups spinach
1/2 tsp salt
1/2 tsp pepper
1 tsp thyme
8 large eggs

For the hollandaise
6oz 2% Plain Greek Yogurt
3 egg yolks
1 1/2 tsp lemon juice
1/2 tsp dijon mustard
1 1/2 tsp truffle oil
1/4 tsp white pepper
1/4 tsp salt

Directions

For the biscuits: Preheat oven to 400 degrees and line baking sheet with parchment paper. In a food processor, pulse the flour, baking soda, baking powder, salt, and butter until crumb-like pieces are formed. Transfer the mixture to a large bowl and fold in the yogurt. Add coconut milk, one tbsp at a time, until you can form the dough into a round shape, but before the dough gets too sticky.

Roll the dough out onto a floured surface until 1-in thick. Cut dough into rounds using a 3-in. cookie or biscuit cutter. Place biscuits onto baking sheet and bake for 12-15 minutes.

For the Eggs Benedict and Hollandaise: In a medium saucepan, heat oil over medium heat. Add shallot and cook for a few minutes, until fragrant. Add mushrooms and spinach and sauté for approximately 5 minutes, or until mushrooms are tender and spinach is wilted.

In the meantime, make the hollandaise by adding yogurt, egg yolks and lemon juice to a heat-resistant bowl. Set up a double broiler by filling a pot with 2 inches of water. Place the heat-resistant bowl on top of the pot so that it’s not touching the water. Bring water to a boil, and then reduce to simmer. Whisk the hollandaise continuously for roughly 10 minutes, until sauce thins and then thickens again. Once thickened, remove from heat and whisk in mustard and truffle oil. Add salt and white pepper.

In a medium or large pot of boiling water, poach eggs the traditional way or my preferred way, using my favorite tool – PoachPods! Poach eggs for a few minutes, until the white is no longer translucent and the yolk is still runny.

Assemble Eggs Benedict by layering the biscuit (sliced in half), mushroom mixture, eggs, and hollandaise.

Spinach Mushroom Quiche

This vegetarian mushroom quiche is an easy meal that kids will love for breakfast or dinner.

Servings: 6-8

Serving Size: 1 slice

Ingredients

1 Tablespoon olive oil
6 ounces fresh spinach leaves
8 ounces sliced white mushrooms
Salt and pepper
6 eggs
3 ounces crumbled feta cheese
1 pie crust, homemade or store bought
1 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F. Grease a 9-inch pie plate with non-stick cooking spray.

In a medium skillet, heat the olive oil and then sauté the fresh spinach leaves and sliced mushrooms for 4 to 6 minutes, or until mushrooms have browned some and the spinach has “melted.”

In a mixing bowl, whisk the eggs with the feta crumbled.

Place the pie crust into the prepared baking dish. Gently add the sautéed mushrooms and spinach to the pie plate. Then pour the egg-feta mixture over the top.

Place the quiche into the preheated oven and cook for 30 minutes. Remove from oven, add the shredded mozzarella to the top and return to the oven for 5 to 10 minutes, or until cheese has melted.

Serve Spinach Mushroom Quiche with a side of fresh fruit for breakfast, brunch, lunch or dinner!

Nutrition Facts

Calories: 280; Total Fat: 18g; Saturated Fat: 7g; Cholesterol: 155mg; Sodium: 470mg; Protein: 12g; Total Carbohydrate: 18g; Dietary Fiber: 1g

Sherried Mushrooms and Chorizo with Fried Egg

Sherried mushrooms are one of my favorite ways to enjoy mushrooms. Charged with garlic and spiked with a splash of warm sherry, the combination turns a simple sautéed vegetable into a luxurious layer for serving over toast, under meat or cuddled around noodles.

Serves: 4

Ingredients:

2 teaspoons olive oil, plus more as necessary
1 lb. fresh chorizo
2 cloves garlic, minced
12 ounces (3/4 lb.) fresh, mushrooms, mixed or crimini, sliced ¼” thick
¼ cup dry sherry
¼ cup chicken broth
2 tablespoons butter
Salt and freshly ground pepper
Fresh chopped parsley, for garnish (optional)
Butter, for frying eggs
4-8 large eggs, depending on how many eggs you want to serve per person
Crusty toast brushed with butter or olive oil, for serving (optional)

Directions:

1. Heat olive oil in a large skillet set over medium heat. Remove chorizo from casing and add to pan, using a wooden spoon break the meat into small pieces. Fry sausage until cooked through with some crispy bits. Using a slotted spoon, remove sausage from pan, leaving the rendered pork fat in the pan; return pan to heat.

2. Add garlic to pan and cook until fragrant, about 2 minutes. Add mushrooms and toss to coat with garlic and oil. (The sausage should have let off enough fat to carry you through to this point. If it hasn’t or the fat has cooked off, add a drizzle of olive oil either before adding the garlic and/or before adding the mushrooms.) Cook for another 2 minutes before adding sherry. Sauté until nearly all of the sherry has cooked off.

3. Return sausage to pan and stir to incorporate well. Add broth and butter. Season with salt and pepper. Continue cooking until a sauce forms and coats the mushrooms well. The sauce should be thin, but not watery. Turn off the heat and toss in some chopped parsley. Transfer mixture to a serving bowl and set aside.

4. Wipe out the pan and use it to melt butter over medium-high heat. You need just enough to cover the bottom of the pan each time you fry a batch of eggs. Crack eggs in pan and fry over easy. Cook as many eggs as fit in your pan, being careful not to overcrowd them. Season with salt and pepper.

5. Scoop one serving of mushrooms and chorizo onto a plate. Top with 1-2 fried eggs and serve warm. If you like, you can layer a piece of crusty toast under the mushrooms and chorizo.

Grilled Mushroom Cobb Salad

Meaty portabella mushrooms top this vegetarian cobb salad, perfect for lunch or as a hearty side salad.

Preparation Time:  5 minutes

Cooking Time:  10 minutes

Yield:  4 servings

Serving Size: 1 portabella mushroom and 1 hardboiled egg on prepared salad

Ingredients

2  tablespoons olive oil
Salt and pepper to taste
1  red bell pepper, cut in 2-inch pieces
4  Portabella mushrooms, sliced
4  cups chopped romaine lettuce
1/4 cup prepared vinaigrette salad dressing, or more to taste
4 hard boiled eggs, coarsely chopped
4 ounces crumbled blue cheese

Directions

Wish together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.

Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Nutrition Facts:

Calories: 330; Total Fat: 25g; Saturated Fat: 8g; Cholesterol: 235mg; Sodium: 620mg; Protein: 16g; Carbohydrate: 12g; Dietary Fiber: 3g