| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
English |
Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Assorted mushrooms such as white, cremini and shiitake, sliced |
| 3 |
tb |
Shallots, minced |
| 5 |
tb |
Butter or margarine Salt and pepper |
| 8 |
|
Oz's fresh spinach, trimmed and cleaned |
| 1 |
|
Jar (8 oz's.) Bernaise sauce |
| 3 |
tb |
Fresh tomato, diced |
| 8 |
|
Poached eggs |
| 4 |
|
English muffins, split, toasted |
INSTRUCTIONS
Saut mushrooms and shallots in 3 tablespoons of butter in large non-stick
skillet until tender, 2-3 minutes. Season to taste with salt and pepper.
Remove from skillet and keep warm. Heat remaining butter in same skillet.
Saut spinach until limp, tossing gently. Heat Bernaise sauce in small
saucepan over low heat just until warm (Over-heating will cause mixture to
separate). Stir in tomato.
% Spoon some of the spinach and mushroom mixture on each muffin half. Top
each with a poached egg. Spoon Bernaise sauce over each muffin. Serves 4-6.
NOTE: To poach eggs: In a deep 10- to 12-inch non-stick skillet, heat 2-3
inches of water to boiling. Reduce heat to keep water gently simmering.
Break cold eggs, one at a time into a custard cup or saucer. Slip gently
into water. Cook 3-5 minutes, depending on desired doneness. Lift out eggs
with slotted spoon. Eggs can be kept warm in a shallow baking dish filled
with warm water. From the files of Al Rice, North Pole Alaska. Feb 1994
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