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This is a favorite Brunch dish that originated at Commander's Palace in New Orleans.  Garden District Eggs

There are so many creative ways to do eggs for Sunday Brunch.  This is another wonderful variation.  In this version of the classic Benedict, mushroom cakes are  used instead of the rusk and a whole new flavor profile comes through. 

The mushroom cakes can be used for many other things as well.

Recipe By     : Sitara
Serving Size  : 8    Preparation Time :1:00
Categories    : Breakfast                        Eggs
                New Orleans/Cajun/Creole         Luncheon
                Main Dishes                      Holidays

  Amount      Measure       Ingredient -- Preparation Method
   --------         ------------        --------------------------------
                        MUSHROOM CAKES
   1                stick             butter
   1                med            onion -- finely chopped
   1                med            green bell pepper -- finely chopped
   1                med            red bell pepper -- finely chopped
   7               cloves          garlic -- minced
   1 1/2          lbs              mushrooms -- sliced
   1                loaf              french bread -- cubed
   4                lg                 egg--- beaten
   1               cup              bread crumbs
   4               cups           chicken broth
  1/3             cup each    basil, thyme, oregano -- fresh
   2              bunch          green onion -- chopped
   1               tsp              salt
   1               tsp              pepper
Melt butter in heavy pot over medium heat, add onion, peppers, garlic and saute 10 minutes till tender.  Add mushrooms and cook 30 minutes till liquid  evaporates. Stir in bread cubes, beaten eggs and breadcrumbs.  Gradually, stir in chicken broth till mixture resembles stuffing.  Stir in green onions, herbs, salt and pepper.  Cover and chill 8 hours.

Shape into patties using about 1/2 cup mix for each patty.  Cook on nonstick griddle or frying pan using pan spray, about 4-5 minutes on each side, till golden brown.   Keep warm till serving.


Place bed of cooked and seasoned  fresh spinach on the plate, place two cakes on spinach.  Top each mushroom cake with a poached egg and Hollandaise sauce (mix ground, browned andouille sausage into your Hollandaise  if desired). 
Serve with steamed asparagus.