This Saturday morning after a shift in my weekend plans, I decided I was going to have a relaxing morning before heading out on a long run and peered in my fridge to see what I should make for breakfast. I settled on two poached eggs on each side of a toasted multigrain english muffin with shaved Cantal over the top of the eggs with some sauteed mushrooms and underneath a homemade kale pesto -- my healthier version of eggs benedict. So shall I walk you through the preparation?
How to poach an egg in case you've never done it before:
Grab a large sauce pan and add about two quarts of water to the pan with a teaspoon of vinegar. Bring the water to a light simmer and then break each egg in a separate bowl and slowly slide the eggs into the simmering water. Turn the heat down very low and cook the eggs for 3 to 4 minutes or until the whites are firm and opaque and one hopes the yolks are runny.
Now you have your two poached eggs, place these to the side.
Let's move onto the mushrooms, in a small skillet, saute a handful of diced mushrooms with half of a diced shallot, EVOO, balsamic vinegar, a dollop of dijon mustard, oregano, some sea salt and fresh pepper. Saute until golden brown and caramelized. Top these with some grated Cantal cheese.
The last element of our breakfast / brunch dish is of course our kale pesto:
Combine one cup of cooked kale, 1/2 cup of pine nuts, EVOO, 1/2 cup of grated Parmesan, a dash of lemon juice, one garlic clove and some fresh sea salt in a food processor. Blend together.
Place your kale pesto on your toasted multigrain english muffin, top with your poached egg, then your sauteed mushrooms and then some extra shaved Cantal cheese and enjoy!
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