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Wine Poached Eggs in Mushroom Boats with Warm Mustard Sauce

Wine Poached Eggs in Mushroom Boats with Warm Mustard Sauce

Wine Poached Eggs in Mushroom Boats with Warm Mustard Sauce

Submitted by: Diane Sparrow

Serving Size: 4

Ingredients
Quantity
large portabella mushrooms, cleaned and stemmed
4
Balsamic Vinaigrette
1/3 cups
smoked salmon, thin-sliced
4 ounces
olive oil
1 tablespoons
butter
1 tablespoons
shallot, minced
1
dry white wine
3 tablespoons
fresh squeezed lemon juice
3 tablespoons
Dijon mustard
1 1/2 tablespoons
whipping cream
1/3 cups
fresh dill
1 tablespoons
salt and pepper
to taste
butter
2 tablespoons
dry white wine
2 cups
eggs
8
large portabella mushrooms, cleaned and stemmed
4
Balsamic Vinaigrette
1/3 cups
smoked salmon, thin-sliced
4 ounces
olive oil
1 tablespoons
butter
1 tablespoons
shallot, minced
1
dry white wine
3 tablespoons
fresh squeezed lemon juice
3 tablespoons
Dijon mustard
1 1/2 tablespoons
whipping cream
1/3 cups
fresh dill
1 tablespoons
salt and pepper
to taste
butter
2 tablespoons
dry white wine
2 cups
eggs
8

Directions

Preheat oven to 350° F. Place the mushrooms on an oiled baking pan, gill side down. Brush tops with the vinaigrette. Return to oven for an additional 10-15 minutes or until tender. Remove from oven and lay 1 ounce of smoked salmon in each mushroom cap.

While mushrooms are baking, prepare the sauce by heating the butter and olive oil in a small saucepan over medium heat. Add the shallot and cook for approximately one minute or until tender. Add the lemon juice and 3 tablespoons wine. Lower the heat and slowly whisk in the mustard and cream. Stir in the dill and season with salt and pepper. Keep warm.

Melt the remaining 2 tablespoons butter in a skillet pan. Add the 2 cups white wine and heat to a simmer. Carefully slip the eggs into the wine mixture. Cook for 4 minutes or until whites are firm. Lift eggs out with a slotted spoon. Blot the bottom of the spoon dry on a clean towel. Place two eggs on top of each mushroom cap. Spoon some of the mustard sauce over the top. Garnish with lemon wedge and fresh dill sprigs if desired.

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