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Shiitake Arugula Poached Eggs with Cheese Cream Sauce

Shiitake Arugula Poached Eggs with Cheese Sauce

Shiitake Arugula Poached Eggs with Cheese Cream Sauce
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This decadent breakfast can be served for Sunday brunch or at High Tea.
Ingredients
  • Sauce:
  • ¾ cup chicken broth
  • 1¼ cup heavy whipping cream
  • ½ cup Gouda cheese, shredded
  • Main Ingredients:
  • 2 tablespoons unsalted butter
  • 3 oz. shiitake mushrooms, stem removed
  • 5 oz. baby arugula
  • 2 medium tomatoes, sliced
  • 8 eggs
  • 3 tablespoons white vinegar
  • 4 english muffins, toasted
  • Salt and pepper to taste

Instructions
  1. Sauce: Add chicken broth, cream to small saucepan and bring to boil. Lower to medium heat and simmer until sauce begins to thicken, approximately 15 – 20 minutes, stirring frequently. Add cheese, and remove from heat.
  2. Main Ingredients: Add butter to non-stick pan over medium heat until melted. Add mushrooms gill side down and cook 3 – 5 minutes until browned. Flip mushrooms and cook 2 – 4 minutes and set aside.
  3. Add arugula to pan in batches and cook until just wilted 1 – 3 minutes. Set aside.
  4. Add 3 inches of water to pot and bring to boil. Add 3 tablespoons vinegar to water and add eggs to water. Cook approximately 2 – 4 depending on how firm you want the yolk. Remove with slotted spoon and set on paper towel to drain water.
  5. Assemble dish by adding tomato on muffin, then arugula, then mushrooms, then egg, and top with cheese sauce.

 

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