Poached Eggs over Spinach & Mushrooms

[Guest guest]

i made this for brunch today and it was wonderful! i

used a different method to poach the eggs (i've never

had much success with the simmering water method) and

i used white button mushrooms instead of the crimini.

i served it with daveo's texas hashbrowns (which has

become a favorite....the recipe is in the file section

under " side dishes " / " potatoes " ) and fresh grapefruit.

 

Poached Eggs over Spinach & Mushrooms

 

4 large free-range chicken eggs

1 tsp light vinegar

1 T. olive oil

½ medium onion, chopped

2 cups sliced crimini mushrooms

1 medium tomato, seeds and excess pulp removed,

chopped

3 medium cloves garlic, chopped

10oz package frozen spinach, thawed and excess water

removed

salt and black pepper to taste

 

 

Bring water to a high simmer in a 10-inch skillet with

1 tsp of vinegar.

 

In a separate non-stick skillet heat 1 T. olive oil

and sauté onion and mushrooms for 5 minutes over

medium heat stirring frequently.

 

Add tomato, garlic, spinach, salt and pepper and sauté

for another 2-3 minutes.

 

When water comes to a high simmer poach eggs for about

5 minutes, or until whites are firm. Remove from water

with a slotted spoon and place over spinach mixture.

 

Serves 4

 

 

Healthy Cooking Tips: Make sure you do not add any

salt to the poaching water for the eggs. The salt has

a tendency to dissolve the egg whites. By making sure

there is enough water in the poaching pan to cover

eggs, you avoid the eggs sticking to the bottom of the

pan. You want the eggs to float while they cook. This

also avoids breaking the eggs when you remove them

with the slotted spoon. It is also important that the

water is at a steady simmer without boiling. You may

want to lay the spoon with the egg on a towel briefly

after removing egg from water. This allows the towel

to absorb some of the poaching water, and won’t dilute

the flavor of your mushroom, spinach mixture.

 

i snagged this recipe at:

http://www.whfoods.org/genpage.php?tname=recipe & dbid=126

 

 

 

 

Finance Tax Center - File online. File on time.

http://taxes./filing.html

[Guest guest]

artichoke72x

Thanks for sharing this sounds really good

Dwayne

 

" artichoke72x " <artichoke72x wrote:

i made this for brunch today and it was wonderful! i

used a different method to poach the eggs (i've never

had much success with the simmering water method) and

i used white button mushrooms instead of the crimini.

i served it with daveo's texas hashbrowns (which has

become a favorite....the recipe is in the file section

under " side dishes " / " potatoes " ) and fresh grapefruit.

 

Poached Eggs over Spinach & Mushrooms

 

4 large free-range chicken eggs

1 tsp light vinegar

1 T. olive oil

½ medium onion, chopped

2 cups sliced crimini mushrooms

1 medium tomato, seeds and excess pulp removed,

chopped

3 medium cloves garlic, chopped

10oz package frozen spinach, thawed and excess water

removed

salt and black pepper to taste

 

 

Bring water to a high simmer in a 10-inch skillet with

1 tsp of vinegar.

 

In a separate non-stick skillet heat 1 T. olive oil

and sauté onion and mushrooms for 5 minutes over

medium heat stirring frequently.

 

Add tomato, garlic, spinach, salt and pepper and sauté

for another 2-3 minutes.

 

When water comes to a high simmer poach eggs for about

5 minutes, or until whites are firm. Remove from water

with a slotted spoon and place over spinach mixture.

 

Serves 4

 

 

Healthy Cooking Tips: Make sure you do not add any

salt to the poaching water for the eggs. The salt has

a tendency to dissolve the egg whites. By making sure

there is enough water in the poaching pan to cover

eggs, you avoid the eggs sticking to the bottom of the

pan. You want the eggs to float while they cook. This

also avoids breaking the eggs when you remove them

with the slotted spoon. It is also important that the

water is at a steady simmer without boiling. You may

want to lay the spoon with the egg on a towel briefly

after removing egg from water. This allows the towel

to absorb some of the poaching water, and won’t dilute

the flavor of your mushroom, spinach mixture.

 

i snagged this recipe at:

http://www.whfoods.org/genpage.php?tname=recipe & dbid=126

 

 

 

 

Finance Tax Center - File online. File on time.

http://taxes./filing.html