Recipes
Mushrooms and eggs Breakfast
01:46 PM/01/10 2007 | Permalink
So I got home from working out today and I didn't
have anything to eat. We always keep eggs, and
veggies and salsa.
From anyone who knows me they will tell you that I like to watch the Food Network, so I rewinded the tapes in my head and pictured in my mind the following:
Ingredients for 1 serving:
1 Egg ( at room temperature)
2 cups of water
1 Tsp. White vinegar
2 medium size white mushrooms (about a hand full sliced)
Sliced white onions, (about the same amount as mushrooms)
1 garlic clove
1/2 tomato
1 tsp. Parmesan cheese
Cilantro for garnish
Home made tomato salsa (hot spicy) served cold.
2-3 Tbsp. Extra Virgin Olive Oil (EVOO)
1 Tbsp. Sesame oil
Salt & Pepper to taste
This looks like a lot of ingredients but the volume will decrease when cooked because of the loss of water via evaporation during the cooking process.
Pour 2 cups of water on a sauce pan and let boil, on a 8" pan pour a TBSP of EVOO, let it warm at medium high heat and then add the peeled garlic clove, (Don't walk away this will take about 20 seconds) keep turning it until it starts getting almost golden. Take the clove out and let it sit on the side. Introduce the onion and season with salt and pepper to taste. When the onion is caramelized about 2 minutes, add the mushrooms, add another Tbsp of EVOO, season again. By now the water should be boiling, add the vinegar stir the mix to distribute the vinegar and then crack the egg and drop in boiling water (Poach it). Let it boiling for about 2 minutes (I like my yolks soft so if you prefer hard yolks leave another minute or two). While that's done keep flipping the onion, mushroom, etc. add the third Tbsp. of EVOO if it looks dry, you can make that call depending on how lean you want it.
Chop the caramelized garlic and and add, immediately start folding it in and ad the TBSP of Sesame oil, be patient, this smells soooo good by now but you are almost done. Take out the poached egg out of the water, onto a plate.
Add the tomato to your mushroom pan and fold in for another 30 seconds. Serve next to the egg, garnish the mushrooms with the parmesan cheese, sprinkle the chopped cilantro BAM! Season your egg with salt and pepper to taste. Garnish the egg with a spoon full of salsa, Enjoy!
From anyone who knows me they will tell you that I like to watch the Food Network, so I rewinded the tapes in my head and pictured in my mind the following:
Ingredients for 1 serving:
1 Egg ( at room temperature)
2 cups of water
1 Tsp. White vinegar
2 medium size white mushrooms (about a hand full sliced)
Sliced white onions, (about the same amount as mushrooms)
1 garlic clove
1/2 tomato
1 tsp. Parmesan cheese
Cilantro for garnish
Home made tomato salsa (hot spicy) served cold.
2-3 Tbsp. Extra Virgin Olive Oil (EVOO)
1 Tbsp. Sesame oil
Salt & Pepper to taste
This looks like a lot of ingredients but the volume will decrease when cooked because of the loss of water via evaporation during the cooking process.
Pour 2 cups of water on a sauce pan and let boil, on a 8" pan pour a TBSP of EVOO, let it warm at medium high heat and then add the peeled garlic clove, (Don't walk away this will take about 20 seconds) keep turning it until it starts getting almost golden. Take the clove out and let it sit on the side. Introduce the onion and season with salt and pepper to taste. When the onion is caramelized about 2 minutes, add the mushrooms, add another Tbsp of EVOO, season again. By now the water should be boiling, add the vinegar stir the mix to distribute the vinegar and then crack the egg and drop in boiling water (Poach it). Let it boiling for about 2 minutes (I like my yolks soft so if you prefer hard yolks leave another minute or two). While that's done keep flipping the onion, mushroom, etc. add the third Tbsp. of EVOO if it looks dry, you can make that call depending on how lean you want it.
Chop the caramelized garlic and and add, immediately start folding it in and ad the TBSP of Sesame oil, be patient, this smells soooo good by now but you are almost done. Take out the poached egg out of the water, onto a plate.
Add the tomato to your mushroom pan and fold in for another 30 seconds. Serve next to the egg, garnish the mushrooms with the parmesan cheese, sprinkle the chopped cilantro BAM! Season your egg with salt and pepper to taste. Garnish the egg with a spoon full of salsa, Enjoy!
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