This is a favorite Brunch dish that originated at Commander's Palace in New Orleans. 
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.
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.
TO ASSEMBLE DISH:
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.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.
TO ASSEMBLE DISH:
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).