(NC)-Super for a relaxed Father's Day weekend breakfast. For variety, choose a different sauce each time you make it.
Preparation Time: 10 minutes Cooking Time: 25 minutes
4 tsp each olive oil and balsamic vinegar
4 large fresh portobello mushroom caps
4 poached eggs
1 1/2 tbsp each butter and flour
1 1/4 cups 2 % milk
1 cup shredded old cheddar cheese
3/4 tsp each salt and pepper, divided
1/4 tsp nutmeg (optional)
8 oz fresh spinach leaves, washed*
2 tbsp lemon juice
In a small bowl mix olive oil and balsamic vinegar; brush
both sides of portobellos with mixture and place in a baking
pan. Bake in 350ºF oven for 15-20 minutes or until softened.
Remove from oven and cover to keep warm.
Meanwhile in medium saucepan melt butter; stir in flour and
cook stirring constantly 1-2 minutes or until bubbling.
Whisk in milk and bring to boil, whisking constantly until
thickened; lower heat and stir in cheese, cook for 3-5 minutes
stirring occasionally. Season with 1/4 tsp  each salt and
pepper and nutmeg. Keep warm on low heat.
Cook spinach in covered microwave bowl, on High about 3-4
minutes; drain well. Stir in lemon juice, remaining 1/2 tsp
each salt and pepper.
To assemble place mushroom caps (gill side up) on warm serving
plates; fill the caps with spinach; top spinach with poached
egg and spoon cheese sauce over all.
Makes 4 servings.
*Substitute 1 cup packed, well drained, cooked spinach.
Sauce Variations:
1. Substitute hollandaise sauce for cheese sauce.
2. Substitute half Gruyere and half Parmesan or substitute
Monterey Jack cheese with hot peppers for cheddar.
3. Omit cheese and add 2 tbsp concentrated tomato paste or
Dijon or grainy mustard.
4. Omit cheese and add about 2 tsp curry powder.
TIP: Poach eggs while mushrooms are baking or pre- cook eggs a
few hours or a day ahead and with slotted spoon remove cooked
eggs to cold water; refrigerate until needed. Then remove with
slotted spoon and place in hot water to reheat.
More delicious recipe ideas are available online at www.mushrooms.ca .
