POACHED EGG WILD MUSHROOM SALAD
This marriage was blessed in cuisine heaven. Mushroom lovers can take their pick of cremini, oyster or shiitake cooked, or why not try a blend of all three. Serve on a bed of escarole sprinkled with Parmesan and topped with a delicately poached egg.
Categories Lunch
Time 30m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add mushrooms, shallot and thyme; cook, stirring frequently, until liquid evaporates and mushrooms are golden, about 10 minutes. Spoon into large bowl; add escarole, pepper and cheese.
- Drizzle balsamic vinaigrette dressing over escarole mixture and toss to coat. Divide among four plates.
- Fill saucepan with about 3 inches (8 cm) of water. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon. Drain well on paper towel, then place on top of salads.
Nutrition Facts :
MUSHROOM HASH WITH POACHED EGGS
Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 27m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
- Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
POACHED EGGS AND WILD MUSHROOMS ON TOAST
It seems every chef and many home cooks have strong opinions about the best way to prep mushrooms. They might be scandalized to know that sometimes I rinse my mushrooms instead of cleaning them one by one with a towel. I just don't have the patience. So shoot me! And don't get me started on the idea that mushrooms are best when they're well browned and crispy. I like 'em tender and juicy, as in this recipe. I cook the mushrooms undisturbed in a covered skillet, a technique I learned from my friend Marcia Kiesel, who worked with me for many years at Food & Wine. It sounds bizarre, but it's genius. At first the mushrooms steam in their own liquid; then, as the moisture evaporates, they brown and crisp ever so slightly.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt the butter in the olive oil over medium-high heat. Add the mushrooms and a generous pinch each of salt and pepper. Toss quickly, cover, and cook, undisturbed, until the mushrooms are tender and lightly browned on the bottom, about 8 minutes. Transfer to a medium bowl, stir in the lemon juice, and season with salt and pepper. Cover with plastic wrap to keep warm.
- Wipe out the skillet. Fill the skillet with water and heat over medium heat until tiny bubbles appear on the bottom. Stir in the vinegar and a generous pinch of salt. One at a time, crack the eggs into a small bowl and very carefully slide them into the water. Poach over medium heat until the whites are just firm and the yolks are runny, 3 to 5 minutes. Using a slotted spoon, transfer the eggs to a plate.
- Meanwhile, toast and butter the bread and then transfer to plates. Stir the basil into the mushrooms and spoon onto the toasts. Carefully slide the poached eggs onto the toasts over the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper. Serve with a knife and fork.
POACHED EGGS OVER GARLIC MUSHROOMS ON CRISPY TOAST | SLIMMING WORLD
This recipe is Vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 1 HEb and 2 syns per servingGreen/Vegetarian - 1 HEb and 2 syns per servingWW Smart Points - 5
Provided by Slimming Eats
Time 25m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 200c/400f (gas mark 6)
- Place toast on a tray lined with foil, spray over the top with spray oil
- Bake for approx 10-12 minutes until crisp and golden
- While the toast is crisping up (don't forget it in the oven)
- Add the butter to a frying pan, once melted, add in the crushed garlic and stir just to infuse flavour
- Add the sliced portobello mushroom and start to saute.
- Then gradually start adding a little bit of stock at a time and reducing down, until the mushrooms have a lovely golden colour.
- Stir in some fresh chopped parsley. You can keep them in the pan on a very low heat, while you cook the poached eggs, just add a little bit of stock to prevent them drying out.
- Make sure to remove crispy toast from the oven as it should be done by this point, and you can add it to your plate.
- Bring a saucepan of water to a rapid boil, then turn down heat and wait for the water to stop bubbling.
- Crac an egg into a shallow bowl and lower it gently into water.
- Repeat with the other egg, leave for approx 3 mins and then remove with a slotted spoon onto kitchen pan. I prefer to do this to remove any excess water.
- Top toast with mushrooms and then place the poached eggs on top of the mushrooms.
- Slice into eggs, so that amazing yolk, drizzles into the mushrooms and over the toast.
- Enjoy!!!
Nutrition Facts : ServingSize 1 serving, Calories 332, Fat 15.3 g, SaturatedFat 5.7 g, Cholesterol 382 mg, Sodium 438 mg, Carbohydrate 28.7 g, Fiber 4.3 g, Sugar 5.5 g, Protein 22.1 g
POACHED EGGS WITH MUSHROOMS TWO WAYS
Provided by Lillian Chou
Categories Egg Mushroom Brunch Poach Roast Sauté Vegetarian Lunch Vinegar Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Prepare mushrooms:
- Preheat oven to 450°F with racks in upper and lower thirds.
- Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
- Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
- Poach eggs while mushrooms roast:
- Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- To serve:
- Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.
POACHED EGGS WITH MUSHROOMS AND TOMATOES
Recipe from Real Simple Magazine, Feb 2010. Great fast vegetarian entree! Next time I am going to throw some spinach in with them mushrooms to boost the green factor :)
Provided by januarybride
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
- Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with ¼ teaspoon each salt and pepper and cook until just tender, 1 to 2 minutes per side; transfer to a plate.
- Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
- Meanwhile, poach the eggs in 2 batches: Crack each of 4 eggs into separate custard cups, then, one at a time, slide gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
- Top the bread with the tomatoes, mushrooms, eggs, and Parmesan. Season with ¼ teaspoon each salt and pepper and sprinkle with the chives.
POACHED EGGS WITH MUSHROOM, TAMARILLO, AND SAGE
Babylonstoren's chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.
Provided by Maranda Engelbrecht
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Bring 2" water to a boil in a large saucepan; reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl; gently slide egg into water. Repeat with remaining eggs, waiting until whites start to set before adding the next. Poach until whites are set and yolks are still runny, about 2 minutes. Using a slotted spoon, transfer eggs as they are done to paper towels.
- Heat 2 tablespoons butter in a large skillet over medium-high. Add half of both mushrooms; season with kosher salt and pepper. Cook, tossing occasionally, until mushrooms are tender and browned, about 5 minutes. Transfer to a plate.
- Repeat with remaining mushrooms and another 2 tablespoons butter; transfer to same plate. Drizzle with 1 tablespoon lemon juice.
- Heat remaining 2 tablespoons butter in same skillet over medium-high; cook sage, shaking skillet, until fragrant and crisp, about 2 minutes. Transfer to paper towels with a slotted spoon. Reserve skillet.
- Divide tamarillo slices among plates, arranging so they overlap; season with kosher salt and pepper. Drizzle with remaining 1 tablespoon lemon juice.
- If butter has started to solidify, return mushrooms to reserved skillet and gently reheat over medium, tossing. Using a slotted spoon, spoon mushrooms over tamarillos, top with poached eggs, fried sage, and Parmesan. Season with sea salt and more pepper. Drizzle any butter in skillet over eggs.
MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS
I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.
Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
POACHED EGGS WITH MUSHROOMS
Make and share this Poached Eggs With Mushrooms recipe from Food.com.
Provided by Chef Shantal
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons olive oil in a skillet set over med-high heat. Add sliced mushrooms and saute until lightly browned. Reduce heat, add wine and simmer until almost all of the liquid has evaporated. Add remaining olive oil and minced garlic. Cook until garlic is lightly bronwed, add parsley toss with mushrooms, remove from heat.
- Brin 2 inches of water to a boil in a large skillet or saucepan with dilstilled vinegar, reduce heat to a simmer. Break eggs, (only 2 at a time) into the water and poach until whites are firm and yolks are done to desired hardness. 2-3 minutes for runny yolks, 5-6 for firm.
- Toast bread or baguette, butter. Dive mushrooms among plates, drain eggs with slotted spoon, place 2 on each plate, on top of mushrooms. Sprinkle with salt, pepper and cumin, serve with toast.
Nutrition Facts : Calories 779.7, Fat 39.4, SaturatedFat 13.2, Cholesterol 453.5, Sodium 1304.3, Carbohydrate 74.7, Fiber 5.8, Sugar 4.2, Protein 29.6
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