Portabella And Spinach Eggs Benedict Recipes

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!

Steps:

• Preheat a grill or grill pan over medium-high heat and spray with cooking spray.
• With a spoon, gently scrape out the dark inside of the mushroom caps, being careful not to break the cap. Brush both sides of the mushroom caps with oil and sprinkle with salt. Grill the mushrooms over a medium-high heat, until they are tender and their juices begin to release, about 7 minutes per side. Transfer to a plate, top side down.
• On the same grill or grill pan, cook the Canadian bacon over medium-high heat, until they are warm and grill marks have formed, about 30 seconds on each side. Place 1 piece of the bacon into each of the mushroom caps.
• Separate the whites of 4 of the eggs into a medium bowl and discard the yolks or save them for another use. Add the remaining 4 whole eggs to the bowl with the whites, add the water and whisk until combined. Cook the eggs in a medium nonstick skillet over a medium-low heat, stirring frequently, until the eggs are done, about 3 minutes. Season with salt and pepper. Spoon 1/4 of the scrambled eggs on top of the Canadian bacon in each the mushroom caps. Drizzle 1 teaspoon of pesto over each and top with some basil ribbons and 1 teaspoon of Parmesan.

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.

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.

Steps:

• Remove stems from mushrooms and chop.
• Bake portabella caps for about 10 minutes in 400 degree oven.
• Remove and cool.
• Saute onions and garlic in 1T oil until onions are translucent.
• Add spinach to onions and garlic and saute until spinach is wilted.
• Spoon this mixture into portabella caps.
• Sprinkle blue cheese on top
• Bake 15 minutes at 400 degrees.
• Mix remaining olive oil and balsamic vinegar.
• Drizzle over the cooked portabellas and serve.