Sunday, April 25, 2010

Giant 'shrooms!

Okay, so maybe I was shooting for a bit of a sensational title there. It's been awhile since I posted a recipe, which is just a shame. So here's one of last week's dinners - Topped portabello mushrooms and baked eggs.

Start with portabello caps (without stems), one per person. In our world, they were filled with (in this order) dijon mustard, shredded spinach, diced purple onion, cheese.

I recommend shredded cheese, but all we had on hand were slices. Shredded melts into the onions and spinach and is easier to cut after it's baked.

Throw them into a hot oven (400F) with a dish of baked eggs for twenty mintues. When they're done they look something like this:

Baked eggs can be as simple or as complicated as you like. We like simple. This is a 9x12 pan filled with tomato sauce - we use what was canned last summer, but anything that's chunky and flavourful is excellent. Fill the pan with sauce and then use a spoon to creat little wells (that's why chunkier is better) and drop one raw egg into each well. Bake alongside your mushrooms - after twenty minutes it should look like this:

After twenty minutes the yolks are cooked through but still soft, like a well prepared hardboiled egg. And may look like this:

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