Soft Boiled Egg

December 29, 2009 By

They say a banana is the world’s most perfect food, but a soft-boiled egg with the right seasoning and a dollop of mayo might just be ‘it’ for me.

Perfect Egg

Perfect Egg

Directions:

  1. Place room-temperature egg in a small saucepan. Cover with cold water so there’s about 1-inch of water above the egg.
  2. Put saucepan over high heat.  Allow to come to a boil, then immediately remove from heat.  Allow eggs to stand in hot water for 5 minutes.
  3. Drain hot water and place the egg on an egg cup or small saucer.
  4. Cut a small ‘cap’ off the top of the egg, exposing some of the soft yolk.
  5. Season with sea salt, cracked pepper and a small dollop of mayonnaise.
Filed Under: Breakfast, Eggs, Other Neat Things, Sides Tagged With: , ,

Five of My Favorite Simple Fall Recipes

September 22, 2009 By
  1. Vermont Cheddar Cheese Soup: This soup is perfect as the weather gets nippy and you begin craving comfort foods.
  2. Hot Spinach, Artichoke and Cheese Dip: Hosting a football party?  This tasty and simple dip will become a favorite of your friends and family.
  3. Slow Cooker French Dip Sandwiches: Start the slow cooker in the morning and have fantastic family-friendly sandwiches for dinner.
  4. Breakfast Portobello Mushrooms with Shiitakes: Having a Sunday brunch?  This is a sure crowd-pleaser.
  5. Chocolate Walnut Crumb Bar:  This popular bar’s crust is shortbread-like and its filling is rich and chocolaty.  Warning – addictive!
Filed Under: Other Neat Things Tagged With: , , , , , ,
17 August 2009 Breakfast Portobello Mushrooms with Shiitakes

Breakfast Portobello Mushrooms with Shiitakes

August 17, 2009 By

portoeggA simple yet delicious way to start your day. Perfect for entertaining.

Ingredients:

  • 4 medium to large fresh portabello caps
  • 3 Tbs. olive oil
  • 4 ounces shiitake mushrooms, stems removed and caps sliced
  • 1/2 small onion, finely diced
  • 1 cup corn kernels
  • 1/3 cup toasted pine nuts
  • 1/2 cup fried, crumbled bacon
  • salt
  • 4 eggs

Directions:

Preheat oven to 400 F.  Place the portobello caps, gill side up, in a large baking dish and bake 5 minutes.  Meanwhile, heat oil in a large sauté pan over high heat.  Add shiitakes, onion, and corn; sauté until mushrooms are limp and corn is tender, 3-4 minutes.  Add pine nuts and bacon and stir well.  Season to taste.  Be sure to season well, making it a little salty.

Remove mushrooms from oven and evenly divide shiitake mixture among the four caps, smoothing surface.  Make sure caps lay as flat as possible.  Crack an egg on top of each mushroom.  Return dish to oven and bake until eggs are done to your liking.

4 Servings.

Filed Under: Breakfast, Entrees, Mushrooms Tagged With: , ,