Mushroom And Spinach Eggs Benedict Recipe

Eggs Benedict with mushroom cream sauce

Mushroom and Spinach Eggs Benedict Recipe.  A creamy delicious take on traditional Eggs Benedict.  Let’s take a look.

The very generous and food blogger friendly folks over at Marx Foods sent me samples of dried mushrooms. The shipment included several exotic types that I’ve never heard of and some that I have. I can’t wait to try them all.  Just click on their logo below to visit their web site.

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Marxfoods.com

Let’s start out with a variety that I’m familiar with, Chanterelles. The idea for this recipe started by reading a post from Elizabeth over at Cook Appeal.  Click HERE to visit her site.  Never a dull moment at Cook Appeal. When I saw her post of an English muffin, topped with spinach and melted cheddar cheese, I left a comment saying  ”I’m going to throw an egg on top”… So let’s get started.

Place a few of the chanterelles in a shallow bowl. Pour boiling water over the dried mushrooms and place a plate on top for weight to submerge mushrooms in the water. Let them soak and soften for 1 hour.

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Once the mushrooms are ready, we’ll start the preparation of our breakfast. I poach eggs using these little silicone pods that I purchased at Sur La Table. Just spray them with Pam and they poach eggs beautifully. Place the pods in gently boiling water. You don’t want a rolling boil or water will jump into the pods.

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 My favorite English muffin is Bays brand. When toasted the texture stays crunchy on the top while maintaining that chewy softness inside.

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Once the eggs are close to done, working quickly place fresh spinach leaves onto warm toasted muffins. When you top with poached egg, the heat from the muffin and the egg will wilt the spinach leaves.

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Slide poached egg from pod and place on top of the spinach.

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Spoon the Mushroom Cream Sauce on top. (recipe below)

And enjoy. Look at that perfectly poached egg! The creamy egg when combined with the delicious earthy mushroom sauce is just plain elegant and delicious. My husband took one bite and said “this is the best breakfast I’ve ever had”.

 
Ingredients
  • 2 tablespoons butter
  • ¼ cup chopped onion
  • 1 teaspoon minced garlic
  • 6 whole Marx dried chanterelle mushrooms, soaked, cleaned and chopped
  • ¼ teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1½ – 2 cups milk
  • Salt and pepper
Instructions
  1. Soak dried mushrooms until soft. Prepare sauce recipe. Poach eggs, toast muffins. To build, place spinach leaves on hot toasted muffins. Top with a poached egg and slather in mushroom sauce.

I had some left over Mushroom Cream Sauce so for dinner I sauteed two cod filets in olive oil until browned on each side and flaky inside. I drizzled the mushroom cream sauce over the filets and we enjoyed a delicious dinner. The mushroom cream sauce worked very well with the fish.

Mushroom and Spinach Eggs Benedict…It’s Whats For Breakfast

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Comments

  1. Wandering Coyote says

    This looks utterly delicious! What a nice treat from Marx Foods, too; I love getting samples of things to try that I would not otherwise buy.

  2. Shelly W says

    Good grief this looks awesome! Dried mushrooms are the next best thing and about as good as fresh sometimes. Congrats on scoring some samples! I would love to get some silicone egg poachers like yours. Now I know where to get them :)!

  3. says

    Marx looks like they have great stuff. It’s so cool that they sent you stuff to try out. Looks and sounds like a yummy breakfast.

    Those egg poachers are really cool. Great gift idea.

    • says

      They really do work good, you just have to watch the level of the boiling water, you don’t want water in the cups. Also, I covered the saucepan with a lid at the end to make sure it cooked just right. Thanks for stopping by Carol.

    • says

      I am an eggs Benedict fanatic, so was very proud of myself for coming up with an alternative, even though I’m sure I’m not the first to come up with this idea. Thanks for stopping by Linda.

  4. says

    *raises hand* I would like to be yet another person that says “Cool egg poaching gadget!” Which is not to say that the gadget in any way outshines to food nope nope nope! It’s “eggs Lea Ann” instead of “eggs benedict”. Who the heck is benedict anyway? ;)

    • says

      LOL Karen. I thought about naming it L.A.’s eggs, but it just didn’t have a good ring. Good questions about Benedict. Sounds like a question for our friend Mr. Google.

      As always, thanks for stopping by

  5. says

    This reminds me of a somewhat healthier version of eggs benedict. The mushroom sauce looks excellent! I bet it would be great over pork as well as the cod. Or maybe over pasta too!

    I have never tried chanterelles but they look yummy! I can’t wait to see what you do with the more exotic mushrooms.

  6. buffalo dick says

    Oddly enough, I prefer dried mushrooms in some dishes.. when not totally re-hydrated, the flavors can be much more intense..

    • says

      I couldn’t agree more BD. Plus this sauce actually had a stronger and more delicious flavor the next day when I used it on the fish. As always, thanks for stopping by.

  7. says

    Beautiful pictures that made my tummy growl. I’m so impressed that you got to try samples and came up with such a great recipe! I’ve seen the dried mushrooms at Costco and was hesitant to buy them – now I’m definitely going for them. And the poachers are adorable. Getting some for me and some for the kids, too. Love this post!

    • says

      A friend of mine just called to carry on over those egg poachers after reading my blog. She said that she saw them at Bed Bath and Beyond and didn’t buy them because she didn’t know if they worked. So, there’s another source for you.

      Thanks for stopping by

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