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.
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.
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.
My favorite English muffin is Bays brand. When toasted the texture stays crunchy on the top while maintaining that chewy softness inside.
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.
Slide poached egg from pod and place on top of the spinach.
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”.
- 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
- 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