Mushroom Eggs Benedict




  • 3 cups sliced assorted mushrooms, such as shitake, cremini and portabello
  • 3 Tbsp chopped green onions
  • 5 Tbsp butter or margarine
  • Salt and Cajun Chef Cayenne Pepper to taste   
  • 8 ounces trimmed and cleaned fresh spinach
  • 1/2 cup Béarnaise sauce, slightly warmed
  • 3 Tbsp diced fresh tomatoes
  • 8 poached eggs
  • 4 English muffins, split and toasted


Sauté the mushrooms and green onions in three Tbsp of the butter in a large non-stick skillet for two to three minutes. Season with salt and cayenne. Remove the mixture from the skillet and keep warm. Heat the remaining butter in the skillet and sauté the spinach until just limp. Combine the Béarnaise sauce and the tomatoes. To serve, spoon some of the mushroom mixture, then some of the spinach mixture on each muffin half. Top each muffin half with a poached egg and top with the Beanies and tomato mixture. Yield: 4 servings (or 8 if one is allowed per person)

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