Uovos Benito (Poached Eggs and Portobellos)
4 portobello mushrooms, 3 1/2" diameter, stems removed and reserved for other use
10 oz. pkg. frozen chopped spinach, or 1 lb. fresh spinach, rinsed and chopped
1 clove garlic, peeled and minced
4 slices ripe tomato, about 3" dia., 1/2" thick
4 extra large eggs
Olive oil
1/8 teaspoon nutmeg
Coarse (kosher) salt to taste
Fresh ground black pepper to taste
Mornay sauce:
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
3 Tablespoons grated Parmesan cheese
For the sauce:
In a saucepan melt butter, blend in flour, cook 5 mins. Remove pan from heat. Slowly add milk, continuously whisking until smooth. Return to low heat and cook, stirring continuously until sauce is thick and smooth, about 5 mins. Add 2 Tablespoons of the cheese. Set aside and keep warm.
For the Benitos:
Using the same sauté pan for each step, sauté mushroom caps topside down in olive oil, for 5 mins. Turn and sauté another 3 mins. Remove from pan, set aside and keep warm.
If using frozen spinach, thaw and squeeze out as much moisture as you can. Sauté in olive oil 10 mins. Add nutmeg, salt and pepper to taste. Remove from pan, set aside and keep warm.
Add garlic to some heated olive oil, add tomatoes and sauté 2 mins. each side. Remove from pan, set aside and keep warm.
Poach eggs in lemon juice.
Assemble the Benitos: For each serving, place a mushroom cap topside down on heatproof plate. Divide spinach between the 4 caps, spreading close to the edges. Top with tomato slice, poached egg and sauce in that order. Sprinkle the remaining 1 Tablespoon of Parmesan over the 4 servings. Place under hot broiler until cheese begins to brown. Serve with Italian sausages and toasted garlic bread for wonderful accompaniments.
|
Baking
