We love ”brinner” (breakfast for dinner), however, we rarely utilize this dinner option. This Food and Wine recipe has been in my “to try” pile since September, so I figured it was about time to make it. Plus, we’ve been eating a lot of chicken, which we love, but I wanted to showcase something else for a change. An added bonus is that this recipe only has 323 calories per serving (makes 4)!
The egg white seemed to take a long time to set (almost 20 minutes, where the recipe said 10-12), and by the time they did, the yolks were solid. Next time, I’ll probably place the dishes on the top rack so the whites set quickly and the yolks stay runny. The dish was still super good (and drinking wine with brinner makes it even more classy) and packed full of great veggies!
Eggs Baked over Sautéed Mushrooms and Spinach
Source: Food and Wine
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tbsp unsalted butter
1 lb white or cremini mushrooms, thinly sliced (about 6 cups)
1 tbsp low sodium soy sauce
1/4 cup dry red wine
5 oz spinach
salt and pepper
4 large eggs
4 slices of whole-grain toast
1. Preheat the oven to 350 degrees. Heat olive oil in a deep skillet. Add the leek and cook over medium heat until softened, about 3 minutes. Stir in the butter and mushrooms, cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, about 7 minutes. Uncover and add the soy sauce and red wine, cook over medium high heat, stirring until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.
2. Coat four 1-cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and top each with a cracked egg. It’s best to crack each egg individually in a small bowl and not directly on top of the mushroom and spinach mixture, in the event the yolk breaks or it’s a bad egg. Bake on the top rack for 10-12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes before serving. Serve with whole-grain toast.
There are hundreds of ways to cook your eggs, but I must say that my favorite is poached. Sunday breakfast is perfect for me with two poached eggs and two slices of toast. Poached eggs are a fairly simple process, but making them actually look appetizing can be tricky. I’m still working on mine, but I must say that I’ve made a drastic improvement. I wish I would have been blogging when I made my first poached eggs so I could show you how ugly they started!
Perfectly Poached Eggs
2 tsp white vinegar
salt and pepper
1. Fill wide sauce pan with two inches of water and bring to a simmering boil (not a rolling boil, as this causes your egg whites to twist and turn and makes for ugly poached eggs). Add vinegar.
2. Crack your eggs into small ramekins or custard cups. The purpose of this is twofold; first, this will prevent any stray shell pieces or a broken yolk from getting in your water. Second, slowly adding the eggs to the simmering water helps keep a round shape instead of spreading in the water.
3. Slowly add the eggs one at a time to the simmering water. Cook for three minutes; your whites should be set and your yolks warm and creamy. Remove eggs from the water with a slotted spoon and place on a paper towel to dry. Plate and salt and pepper to taste.
Nate is a pretty good cook, and sometimes I’m happy to take a little break from the kitchen. He decided he wanted to make Scotch Eggs, which neither of us had ever had before. What could be bad about a hard-boiled egg wrapped in sausage (except for the non-healthy part)? He refused to write the blog entry himself, but I had to add it because they were pretty good and even look cool, too! Thanks for breakfast, sweetie!
1 1/2 cups vegetable oil
6 hard-boiled eggs, cooled and peeled
1 lb tube sausage (we used Jimmy Dean hot)
1 tbsp water
salt and pepper
1 cup breadcrumbs
1. Heat oil to medium heat in large deep pot (you could also use a deep-fryer).
2. Divide tube sausage into 6 equal parts. Make into large, flat patties, about 1/8-inch thick. Place an egg on each patty, and wrap sausage around. Roll around between your palms until the sausage is evenly thick around the egg and there is no seam.
3. Break eggs into small bowl and add water. Beat until frothy and season with salt and pepper.
4. Dip eggs in the egg wash, then roll in breadcrumbs to coat. Repeat process for the other 5 eggs. Once finished, dip each breadcrumb coated egg in the egg wash and roll in breadcrumbs again so each egg has two layer of breadcrumbs.
5. Fry each egg in oil about 8 minutes on each side, or until sausage is cooked through. Transfer eggs from oil to place lined with paper towels. Let cool for 5 minutes. Serve with spicy mustard.