Recipe: Baked Portobello Salad (vegetarianish)
Confessional: I swiped this idea from a cooking student of mine. She said that on ‘Meatless Mondays’ she bakes up portobellos, places a thick slice of goat cheese in the middle, broils, then serves on greens with a poached egg on top. The poached egg attracted me, although I found the goat cheese aspect repellent (it tastes the way goats smell).
Last week’s post, Spring Pizza with Truffle Oil, Brie and Egg was mildly chided by The Faster Times’ talking Twitter-head with a skeptical, ‘hmmm’ (he doesn’t know what he’s missing). But, I seem to be on an egg-roll!
It must be Eastover. Eastover is when Easter and Passover coincide. Okay, I made this word up, but it makes sense, in a precocious, third grade type of way, doesn’t it? Eggs are integral to both Jewish and Christian celebrations. At Passover, the egg is the Beitzah on the Seder plate, representing new life and sacrifice. At Easter, in Christian households, eggs represent new life and foil-wrapped chocolates.
In any event, Americans, no matter the religion (or lack there of) are inundated with eggs this April, both real and candied. Pertaining to my own personal food faith, I have been reminded, that eggs are an awesome, old school ingredient. Eggs were what people ate for dinner in the States, when times were tight, and what many Europeans still eat for their evening meal.
A chicken is a gift that keeps on giving, as long as she is not made into soup.
Eggs fill the belly without stealing the soul (just made that up, too– could be the next PETA slogan?).
Poached, omeletted, fried, hard-boiled: Eggs are an inexpensive, versatile, and truly delicious way to get protein into one’s diet.
Second Confessional: Blah, blah, blah. Me talky all virtuous vegetarian… I added crumbled bacon to this salad. And although, if you opt to do the same, it will take the salad out of the vegetarian category,
Portobello caps, wiped clean of soil
1/2 teaspoon each, soft butter and olive oil (per cap)
Slices of saga blue, brie, chevre or any melting cheese that floats your boat
Fresh eggs (one per cap)
Mixed greens (1 big handful per cap)
Dressing (optional but not necessary) I used poppyseed, but a French vinaigrette would be nice too
Cooked, crumbled bacon (optional)
1) Preheat the oven to 375F. Set a pot of water on to boil. Pour 1/2 teaspoon of oil over the top of each cap, then rub with softened butter. Sprinkle with sea salt. Spray a baking pan with non-stick spray or rub with more oil, place the caps, top side up on the baking sheet and bake for 10 minutes, until soft, but not completely wilted.
2) Flip over and lay a slice of cheese in the cap. Begin poaching your eggs now– From the time that they simmer, cook for 3 – 3 and 1/2 minutes (4 minutes if you are simmering them in the shell) for a runny yolk. Place the cap back into the hot oven and bake until the cheese just melts (mere minutes). Toss the salad, if you are using dressing, and throw in bacon, if you are using it. Arrange greens on a plate. Place the mushroom on top of the greens, then the poached egg on top of the cap and sprinkle with a bit of sea or kosher salt.
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