Poached Eggs with Spinach and Mushroom Hash

If there is one culinary wonder, it is the egg.  Not only can eggs be cooked a million and one ways, but they can pretty well make an instant meal of just about anything.  Need a sauce for something?  Hello, Runny Yolk.  In fact, that is my favourite part of the egg.  A nice runny yolk.  That is even how I prefer my boiled eggs, with just the exterior of the yolk gelled. 

All of that being said, you might be surprised to know that I only just learned to poach an egg.  I know.  It's madness.  Yet another intimidating thing for me.

I have happily overcome that.

Finally.

 

For the premiere of the poached eggs, I served them over a spinach and mushroom hash.  Ok, I call it a hash but I don't really know if technically it is a hash.  Does something have to have potatoes in it to be a hash?  Any one? 

Well, whatever, I like the idea of calling this a hash, and so I shall. 



2 eggs

....

1 box frozen spinach, thawed, and removed of excess moisture

8oz (1 box) cremini mushrooms

sherry vinegar

(salt & pepper to taste)

....

2 scallions

-Begin with stemming and tearing the mushrooms into halves. 

 I say tear because I prefer the texture that the rough edges get when they are sauteed but if you can't tell a difference or prefer prettier mushrooms, slicing them is acceptable.

-When the mushrooms are lovely and a deep caramelized brown colour, pour in a splash of sherry vinegar and chuck the spinach into the pan to heat through.

-In another wider and shallow pot, heat some water, about 2-3 inches worth, until little bubbles form at the bottom of the pot.  Crack the eggs separately, in a little dish.  Using a slotted spoon (you'll need one later to help get out the eggs) swirl the water in the pan until a slight funnel forms.  Drop the eggs in one at a time and keep the water going until the whites begin to cook.  They will need roughly 3-4 minutes to cook.

-To serve, put the spinach hash into a bowl and snip the scallions over.  Remove the eggs, carefully, from their hot bath and blot them on a cloth to remove any water.  Eat immediately with a nice sprinkling of coarse salt and pepper.

On a side note, if you are poaching eggs ahead of time, say, in the morning to have with lunch, put the poached egg(s) into a mason jar and keep in the ice box until you are ready to eat them.  Reheat the eggs by pouring some hot water over them and draining after about 30 seconds. 

Mushroom Omelette

I have never been a fan of omelettes.  

First of all, the only egg, in my opinion, that is OK to eat cold is a boiled egg, otherwise, I want my egg piping hot.  There is something about a cold egg that just really turns me off.  An egg can go from steamy and luscious to cold and congealed in five minutes flat, and I generally don't like to shovel food into my mouth quite that fast.  All of that being said, imagine my own surprise when while lazily and unsuspectingly watching television one sunny Saturday morning, I saw a cooking show host make a french-style omelette that made my mouth water more than I ever thought possible.  The way that she prepared it was so simple and effortless, which is the way something as simple as an omelette (or any breakfast food, for that matter) should be.  It looked so fluffy and lite and at the same time was very satisfying once in my happy stomach.

  

Omelette lovers, I have finally, and humbly, joined your league.

3 eggs, separated

2T. gruyere cheese, shredded

1.5 c. mushrooms, halved

1/2t. thyme

1t. butter

1t. sherry vinegar

(salt and pepper to taste)

-Begin with preheating the broiler of your oven.

-Saute the mushrooms in a dribble or spray of oil over medium heat.

-Meanwhile, whip the egg whites until soft peaks form.  In a separate bowl, whip the yolks (using as many as you see fit, I used only one, but three would be lovely as well and not damage the omelette any) just enough to break them up and told into the whites.

-Heat a non-stick pan over medium heat and, even though you're using non-stick, spray or dribble a bit more oil in.  Pour the cloud-like mixture into  pan over a medium flame and cover with a lid. 

-Once it sets on the bottom and begins to take on some colour, sprinkle over the gruyere and place under the broiler, watching rather vigilantly, until the cheese has melted.  (While all of this is going on, splosh the vinegar into the pan of mushrooms, let it sizzle a bit and stir in the butter, thyme, and salt and pepper.

-To finish, slide the omelette out of its pan onto a warmed plate (seriously, it makes such a difference) folding it over half-way to make a crescent shape.

-Gently spoon the mushrooms over the egg and enjoy.

The joy of omelettes is that you can make them with a million and one different fillings or just eat them with nothing more than some coarse salt and cracked pepper.  Either way, if you're not an egg-lover, this will convert you; if you are an egg-lover, then, well, you already know where I am coming from.