October 27, 2008

Lizzy Makes Eggs.

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I made this tonight for dinner. It was deep and flavorful and warm. And fairly easy, even if the recipe is a little long.

Poached Eggs with Balsamic Mushrooms on Biscuits


2 3/4 cups flour
1 Tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
1/4 cup butter, chilled
3/4 cup cold milk

Mix together the dry ingredients and add to the food processor with the butter. Pulse to a fine texture. Add the milk and stir until a stiff dough forms. Place the dough on a lightly floured surface and gently press into a circle. Use a biscuit cutter or a juice glass to cut out 4-5 biscuits. Place into an ungreased baking dish, close together and brush with milk. Bake at 450 for 8 minutes, or until golden brown. Set aside to cool.

Poached Eggs and Balsamic Mushrooms

1 medium yellow onion
1 pound of white button mushrooms
3/4 cup balsamic vinegar
Kosher salt
fresh ground pepper
1 teaspoon butter
1 Tablespoon butter
2 Roma tomatoes
olive oil
4 large eggs
1 Tablespoon white wine vinegar

In a large sautee pan, heat one tablespoon olive oil and one teaspoon butter. Chop onion into bite size pieces and add to the oil and butter. Season onions with salt and pepper. Chop mushrooms into bite-size pieces and add to onions. Season mushrooms with salt and pepper before stirring with onions. Let mushrooms and onions cook until golden brown. Add balsamic vinegar and season liberally with fresh ground pepper. Add one tablespoon of butter. Let the mixture reduce for about 15 minutes, until the vinegar is completely absorbed into the mushrooms and onions. Set aside.

In a separate pan on the stove, add about 1/2 inch of water, white wine vinegar and a sprinkle of salt. Turn the heat up to medium high. Crack eggs into a separate bowl and then add them one at a time into the pan. Cover the pan and let eggs poach until set, about 6 minutes.

In the meantime, split one biscuit per plate and lightly brush with melted butter. Top each biscuit half with fresh spinach and a slice of tomato. Drizzle olive oil over the spinach and tomatoes and season with salt and pepper. Add one spoonfull of the mushroom onion mixture to top the tomato. Place a poached egg on top of the mushroom mixture, drizzle lightly with olive oil and season with salt and pepper.

Serves 4.