While the menu options are endless, so are the styles of brunch. Play some nice music, pour through the paper, play a round of croquet, or challenge your dad or a guest to a game of Gin Rummy. After all, brunch is the meal that has something for everyone.
Sautéed Wild Mushrooms, Served On Toasted Bagel with Prosciutto and Poached Eggs
(Makes 4 servings)
- ¾ cup white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 pound assorted wild mushrooms
- 1 tablespoon flat leaf parsley, finely sliced
- 4 eggs
- 2 bagels, split and toasted
- Olive oil for toasted bagels
- 4 thin slices prosciutto
- Place large high-sided saucepan on medium heat and fill (nearly) to top with water.
- Stir in vinegar and bring to boil.
- While water is heating, place large heavy-based fry pan over medium heat.
- Add oil and butter and sweat shallots and garlic for about 30 seconds until fragrant.
- Add mushrooms and sauté for 5 more minutes.
- Season to taste with salt and pepper and toss in parsley.
- While mushrooms are cooking, crack one egg into coffee cup or small bowl and then gently transfer the egg to the barely simmering water.
- Repeat with three more eggs.
- Cook eggs for about 3 minutes, or until whites are set but the yolks are still runny.
- Using slotted spoon, carefully remove eggs from the simmering water and set them on paper towel to drain excess water.
- Set toasted bagel halves cut side up on 4 plates.
- Fold prosicutto over bagels, spoon eggs onto prosciutto and top with a few spoonfuls of mushrooms.
- Serve immediately.
SERVING SIZE: ¼ of total yield
Total fat: 19 g
Carbohydrate: 49 g
Fiber: 5.6 g
Diabetic Exchanges:3 starch/carbs, 1 medium-fat meat, 1 non-starchy vegetable, 3 fat
Photo by Quentin Bacon.
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