Breakfast/Brunch

Poached Eggs with Vegetable Medley and Arugula Pesto

Poached Eggs with Vegetable Medley and Arugula Pesto

I could eat breakfast all day long. Savory items, sweet items….so many options! And what other meal can you order a dessert for your main entree? (French toast, pancakes and all other types of sweet goodness…)

Poached Eggs with Vegetable Medley and Arugula Pesto

My only problem is that I can rarely eat breakfast first thing in the morning. At most I’ll have coffee or a smoothie because it takes a few hours for my tummy to wake up.

But that is why Brunch is so brilliant!

You get the chance to enjoy all the delish breakfast-like dishes hours after you manage to roll out of bed. And the icing on the cake? It’s totally acceptable to start sipping on cocktails way before noon!

Poached Eggs with Vegetable Medley and Arugula Pesto

At brunches, I tend to gravitate towards any and all types of Eggs Benedict dishes. Rich and decadent hollandaise sauce with an ooey-gooey poached egg—how could you go wrong with that?!

This wonderful offering is a nod to my beloved Eggs Benedict with an attempt to make a slightly figure-friendly version by swapping out the hollandaise for pesto. Now before you start getting all worked up, I realize pesto isn’t totally healthy but it’s a tad lighter than the (mouthwatering) egg yolk and butter laden sauce. The bright herbaceous flavor also helps balance the rich egg yolk. And since I had some great veggies on hand, I thought they would make a wonderful base in lieu of the muffin.

The next time you host brunch, consider making this rustic beauty! It’s quite simple but really is a showstopper that will definitely impress your guests.

And of course, Mimosas are a MUST. Or a Bloody Mary. Or an Irish Coffee. Well…you get my drift.

Happy Friday Friends…and make time for Brunch this weekend!

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Poached Eggs with Vegetable Medley and Arugula Pesto
Serves 2

Ingredients:

Arugula Pesto
2 Packed Cups Fresh Arugula Leaves
1/2 Cup Sweet Basil
½ Cup Roasted Pine Nuts
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Vegetable Medley
1 Shallot, finely diced
2 Garlic Cloves, finely diced
2 Cups Crimini Mushrooms, roughly chopped
1 Cup Grape Tomatoes, quartered
1 Ripe Avocado, diced
Lemon Juice
Kosher Salt
Black Pepper
Olive Oil

Poached Eggs
1 Teaspoon White Vinegar
2 Fresh Eggs

Prepare the pesto. In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

Bring a heavy saucepan that has been filled with a few inches of water to a rolling boil. Add in the vinegar and slightly lower the heat. Crack an egg into a small bowl. Take a spoon and swirl it around quickly in the saucepan to make a whirlpool of the water. Slowly pour the egg into the middle of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 3-4 minutes, use a slotted spoon to remove the egg and drain on a paper towel. Repeat with the other egg. Cover the saucepan and turn the heat down to low to keep the water warm.

In a large skillet, heat two tablespoons of olive oil. Saute the shallots and garlic over medium heat until softened, about 3-4 minutes. Add in the mushrooms and continuing cooking for an additional 4-5 minutes. Remove from heat and toss in the avocado and tomatoes. Season with salt, pepper, and a few squeezes of lemon. Toss to incorporate.

To serve, add a few spoonfuls of the vegetable medley to a plate. Using the slotted spoon, dip one of the poached eggs into the hot water to warm the egg and blot dry. Place the egg on top of the vegetables and generously spoon the pesto on top. Repeat with the 2nd dish. Enjoy!

Vegetables/Vegetarian

Mushroom Calzones–Portable Goodness.

Mushroom Calzone

Know what one of the perks of having extra pizza dough in your freezer is?

Calzones.

Also known as “homemade hot pockets” in my book…..not just delicious but portable, too!

Just like pizza toppings, anything goes when it comes to filling calzones. Veggies, meat, cheeses—they can even be made into desserts. This time I opted for a mushroom medley which was perfect when dunked into marinara sauce.

Enjoy!

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Mushroom Calzone
Serves 2

Ingredients:

8 ounces Pizza Dough
1½ cups sliced assorted mushrooms
1 garlic clove, finely minced
1 tablespoon unsalted butter
1 teaspoon fresh thyme leaves
2 pinches red chili flakes
¼ cup mozzarella cheese, shredded
¼ cup pepper jack cheese, shredded
1 tablespoon parmesan cheese, grated
cornmeal, optional
1 cup marinara sauce
kosher salt
black pepper
olive oil

Preheat oven to 425 degrees.

In a skillet, heat one tablespoon of olive oil with the butter. Add in garlic and sauté for one minute. Toss in mushrooms, chili flakes and thyme leaves and sauté until the mushrooms are tender. Remove from heat and season with kosher salt and black pepper. Allow the mixture to cool.

On a floured surface, roll out the pizza dough to a circular shape and until it reaches ½ inch thickness. Fill one-half side of the dough with the mushrooms mixture and cheeses, leaving an inch or so border around the edge. Carefully fold the dough over itself. Roll the edges up and press to seal. Sprinkle a baking sheet with cornmeal and slide the calzone on top. Brush the calzone with olive oil and lightly sprinkle kosher salt on top. Bake the calzone for 18-20 minutes until golden brown. Serve warm with marinara sauce to dip.

Breakfast/Brunch · Sponsored

Oeufs en Cocotte with Mushrooms

Oeufs en Cocotte with Mushrooms

 

 

Eggs.

So simple, so delicious, so versatile.

I recently got the opportunity to try out Safest Choice™Pasteurized Eggs and was excited at the chance to cook with them. In many recipes, eggs are served undercooked or even raw. For some, this can be a wary call as Salmonella (salmonellosis) is quite a serious concern. As such, it’s important to always use the freshest eggs when cooking. And eggs pasteurized in their shells is even a safer bet!

 

 

 

I’m one of those people who could eat breakfast all day long. Eggs Benedict rank among my favorite breakfast/brunch dishes—-right up there with a big ol’ plate of rice, SPAM, and an egg over easy. Now that’s some comfort food!

I definitely wanted to make a breakfast/brunch dish using Safest Choice™Pasteurized Eggs and first on my list were Oeufs en Cocotte……also known as Shirred Eggs.

 

Oeufs en Cocotte with Mushrooms

Oeufs en Cocotte are baked eggs in a water bath. The yolks are meant to remain on the runny side but this unctuousness is fabulous to dip toast into. As for the sauteed mushrooms—-well, y’all know I try to sneak mushrooms into almost everything I make 🙂

I opted not to add any cream to the eggs as I didn’t think it’s needed–especially because of the Gruyere. But by all means, it won’t hurt my feelings if you add a splash in. And best yet, Oeufs en Cocotte are so easy and look so fancy-schmancy that they are perfect to entertain with!

Stay tuned for Monday’s post when I share how I used Safest Choice™Pasteurized Eggs in a rich and decadent dessert!

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Oeufs en Cocotte with Mushrooms
Serves 2

Ingredients:

2 Fresh Eggs
1 Cup Mushrooms (I used a mix of crimini and shitakes)
2 Tablespoons Gruyere Cheese
1 Tablespoon Shallots, diced
1 Garlic Clove, finely diced
2 Sprigs Fresh Thyme
1 Tablespoon Olive Oil
Butter
Salt and Pepper

Preheat oven to 350 degrees F.

Heat olive oil in a skillet and sauté shallots until translucent. Add mushrooms and cook until tender, about 5-6 minutes. Add thyme leaves and garlic and cook for an additional 1-2 minutes. Season with salt and pepper.

Butter 2 ramekins. Place ½ of the mushroom mixture into each ramekin and top with the cheese. Carefully crack one egg into each ramekin and season with salt and pepper. Place ramekins into a baking dish and fill with boiling water until it reaches ½ way up the sides of the ramekins. Transfer the dish to the oven and bake for 15-20 minutes until the eggs whites have set but the yolks are still a runny.

Carefully remove from water bath and serve with toast.

* I received Safest Choice™Pasteurized Eggs to sample, however, all views and opinions expressed are my own.