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Slowly Poached Egg with Sauteed Spinach, Mixed Mushrooms and English Muffin

12:15 PM, Jun 19, 2012   |    comments
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courtesy of Sebastien Archambalt from Park Hyatt/Blue Duck Tavern

Ingredients:

  • 2 free-range eggs
  • 1 qt water
  • 2 oz baby spinach
  • 6 oz mixed mushrooms
  • 1/4 shallot, diced
  • 1 oz olive oil
  • 1 clove, garlic
  • 2 pinches chopped parsley
  • 1/2 cup white vinegar
  • 1 English Muffin
  • Salt and Pepper

Method:
  1. Clean mushrooms. 
  2. Heat half of the olive oil in a sauce pan, then add mushrooms. Saute until cooked. 
  3. Add shallots and garlic. 
  4. Boil water in a sauce pan, add vinegar. 
  5. Stir both, then drop in the eggs. 
  6. Cook for 2 1/2 minutes. 
  7. Slice English muffin and heat in toaster. Reheat mushrooms on high fire. 
  8. Add spinach. 
  9. Saute. 
  10. Add salt and pepper. 
  11. Put English muffin slices on a plate and top with spinach and mushrooms. 
  12. Place eggs on top of everything.



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