Eggs with Sauteed Mushrooms, Spinach, and Taleggio
Eggs with Sautéed Mushrooms, Spinach, and Taleggio
Serving Size: 4 people (can be scaled up or down)
Prep Time: less than 30 minutes
2 tsp. Unsalted Butter
3 tsp. Canola Oil (or other neutral oil)
1 large clove Garlic, finely minced
1 large sprig fresh Thyme
2 cups sliced Cremini Mushrooms (baby Portobellos)
4 cups baby Spinach Leaves or large spinach leaves cut smaller
1/4 lb. Taleggio Cheese, rind removed and cut into thick slices
4 Eggs, the freshest you can find
4 slices of thick, artisan, Whole-grain Bread
Butter for spreading on toasted bread
Preheat oven to 250 degrees Fahrenheit. In non-stick skillet, melt butter along with one tsp. of the oil. Add the garlic and thyme sprig and cook for about 30 seconds to release the scent of the garlic and perfume of the herbs. Toss in mushrooms and stir to coat in the oil and cook until the they begin to brown slightly, about 2 minutes. Make sure that you are using a large enough pan so that the mushrooms are not crowded together, otherwise they will just release water and steam instead of sautéeing.
Remove the mushrooms from the stove and put on a plate. Put the spinach in the pan and cook over the lowest heat possible until the leaves are soft and wilted, about 1 minute at the very most but likely about 30 seconds. (I used the residual heat in the pan from cooking the mushrooms.) Remove the spinach from the pan and put on the same plate as the mushrooms.
In an oven-proof pan (or if your skillet can go in the oven, use the same pan), place the spinach and mushrooms in one layer. Remove the thyme sprigs, pulling off some of the leaves to add to the vegetables. Layer slices of the Taleggio over top of the mushrooms and spinach and place in the oven to melt the cheese.
In the meantime, prepare the eggs. If you are going to poach them, you might want to follow my guide here. If frying them, place the remaining 2 tsp. of oil in a skillet and let it heat for 15 seconds. Carefully place the eggs into the skillet so that you have yolk surrounded by white. Fry eggs several minutes until the white is completely cooked and the yolk is beginning to set (you can cook a little longer if you like your yolk a bit more custardy, as I do, just take care not to overcook the white).
Just before the eggs are finished cooking, put the bread in the toaster. Check on the vegetables to make sure the cheese has melted. Remove that pan from the oven and place 1/4 of the mushrooms, spinach, and Taleggio mixture on each of 4 plates. Put an egg on each of the plates, sprinkle with a bit of salt and pepper, and serve with buttered toast. Enjoy!
Kitchen Witch Tip:
If you follow my recipes regularly, you see that I often cook with a combination of butter and oil. I learned about doing this when I lived in Italy and really enjoy the flavor that I get from using these together.
There’s also a practical reason for this. Butter has fat solids which can burn when cooked at high heat (the foamy part that is removed in something called clarified butter which can be used at higher temperatures). Melting the butter and oil together captures the creaminess and flavor of the dairy and the higher smoke-point (the temperature at which fats burn) of the oil so that you get the best taste and chemical properties for your cooking needs.