MUSHROOM & SPINACH EGGS BENEDICT
There are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. -Elizabeth Dumont, Madison, Mississippi
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels., In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted., Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes., In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper., With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.
Nutrition Facts : Calories 817 calories, Fat 62g fat (31g saturated fat), Cholesterol 652mg cholesterol, Sodium 1675mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.
MUSHROOM-SPINACH BAKED EGGS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
- Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.
SPINACH AND MUSHROOM EGG CASSEROLE
A nice meatless breakfast or brunch main course.
Provided by Karen Hibbert
Categories Breakfast and Brunch Eggs
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
- Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
- Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g
SPINACH-MUSHROOM SCRAMBLED EGGS
Steps:
- In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
EGGS BENEDICT WITH SPINACH RECIPE BY TASTY
Here's what you need: english muffin, butter, eggs, olive oil, fresh spinach, canadian bacon, chive, egg yolks, lemon juice, salt, cayenne, butter
Provided by Alix Traeger
Categories Breakfast
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
- Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
- Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
- Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
- Remove egg from water with a slotted spoon and set aside.
- In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
- Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
- Top with fresh chives.
- Enjoy!
Nutrition Facts : Calories 799 calories, Carbohydrate 16 grams, Fat 71 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
EGGS WITH MUSHROOMS AND SPINACH
This all-in-one dish is cooked in parchment, making it healthy and a breeze to clean up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24-inch-long pieces of parchment according to classic method. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a classic shape.
- Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately.
Nutrition Facts : Calories 222 g, Fat 15 g, Fiber 2 g, Protein 17 g
EASY SPINACH AND MUSHROOM EGG BAKE
How do you like your spinach and mushroom egg bake? Easy, you say? Well, it just so happens this cheesy casserole is as easy as it is delicious.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add mushrooms; cook 5 to 7 min. or until golden brown, stirring occasionally. Add half the spinach, cooking after each addition 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
- Whisk eggs, milk and cheese until blended. Add to spinach mixture; mix well. Spread dry stuffing mix onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with spinach mixture.
- Bake 30 to 35 min. or until center is set and top is golden brown.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
PORTABELLA AND SPINACH EGGS BENEDICT
This recipes comes together very quick, making for a nutritious breakfast or brunch. The portabella mushroom replaces the English muffin, and low fat cheese whiz replaces the buttery hollandaise sauce in my take of this classic dish.
Provided by BrittanyS
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F (180°C).
- Remove stem from portabella mushroom, reserve for later use if you wish. Place portabella mushroom in a baking dish/pan, gill side down. Bake in oven for 6 minutes.
- Remove from oven and flip the portabella over, top with 10 baby spinach leaves, and return to oven for an additional 2-3 minutes, or just until spinach starts to wilt.
- While the mushroom is baking poach one egg, or fry one over-easy.
- Remove spinach topped mushroom from oven, plate, and top with poached egg.
- Heat 1 tbsp of cheese whiz in a microwaveable bowl until melted. Drizzle over egg and mushroom. Serve hot.
Nutrition Facts : Calories 163.9, Fat 9, SaturatedFat 3.8, Cholesterol 223.9, Sodium 424.3, Carbohydrate 9.8, Fiber 3.5, Sugar 3.4, Protein 13.2
MUSHROOM EGGS BENEDICT
Shine a light on the earthy flavour of mushrooms with this eggs benedict. Brilliant for brunch, it's great with seasonal mushrooms, such as porcini and ceps
Provided by Esther Clark
Categories Breakfast, Brunch
Time 45m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a frying pan over a medium heat until foaming, then fry the mushrooms for 10 mins until just golden brown. Add the garlic and spinach and fry for 5 mins more, then season with salt and black pepper and set aside.
- To make the hollandaise, tip the vinegar, peppercorns, bay leaf and 40ml water into a small pan. Simmer over a low heat until the liquid has reduced by two-thirds. Remove from the heat and set aside.
- Fill a large pan a third full with water and bring to a gentle simmer. Whisk the egg yolks with 1 tbsp of the vinegar mixture in a heatproof bowl for 3-5 mins until just aerated. Set the bowl over the simmering water and slowly drizzle in the melted butter, whisking until all the butter has been incorporated and the mixture has emulsified. Remove from the heat and taste for seasoning. Add a little more of the vinegar mixture or salt and pepper, if you like.
- Bring a pan of lightly salted water to the boil, then reduce the heat to a simmer. Wipe a little vinegar around a small ramekin using kitchen paper, then crack in one of the whole eggs. Swirl the simmering water using a wooden spoon and wait for the vortex to begin to subside. When it does, gently tip the egg into the middle and cook for 3 mins. Scoop out onto a plate using a slotted spoon, then repeat with the remaining eggs. Reheat the mushrooms over a low heat, then pile these on top of the toast. Top with the poached eggs, hollandaise and chives or tarragon.
Nutrition Facts : Calories 648 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium
SAUSAGE & SPINACH EGGS (WITH MUSHROOMS)
Found this on another web site. My hubby really likes this one so posting to share with other Food'y members.
Provided by Mustang Sally 54269
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large ovenproof skillet; crumble sausage & cook over medium heat until no longer pink. Drain & set aside.
- In the same skillet with oil, sauté the onions, mushrooms, garlic & seasonings until vegetables are just tender.
- Add spinach in batches; cook over medium-low heat for 3 - 4 min or until spinach begins to wilt.
- In a large bowl, whisk eggs & hot pepper sauce.
- Return sausage to skillet & pour egg mixture evenly over top.
- As eggs start to set, lift edges, letting uncooked portion flow underneath.
- Cook 8 - 10 mins until eggs are nearly set.
- Meanwhile, preheat broiler.
- Broil egg mixture 6" from the heat for 30 - 60 seconds or until set.
- Sprinkle with cheese; broil 30 seconds longer or until melted.
- Cut into wedges & serve immediately.
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