To learn more about this recipe, read the related story, "Rich Yolk".
Steamed Mushrooms, Poached Eggs, Chiles and ParmesanRecipe adapted from Greg Vernick, Vernick Food & Drink, Philadelphia
Yield: 4 servings
Cook Time: 10 minutes
½ small jalapeño, thinly sliced into rings
1 tablespoon plus 1 teaspoon white wine vinegar
2 cups wild mushrooms, stemmed and caps thinly sliced (such as a combination of shiitake, oyster and cremini mushrooms)
3 cups low-sodium chicken broth
1 teaspoon extra-virgin olive oil
1 teaspoon finely chopped shallot
½ teaspoon finely chopped thyme leaves
1 teaspoon kosher salt, plus more to taste
1 teaspoon fresh lemon juice
4 large eggs
Freshly ground black pepper
2 tablespoons finely grated Parmigiano-Reggiano cheese
10 flat-leaf parsley leaves, stacked and thinly sliced crosswise (about 2 teaspoons)
1. In a small bowl, add the jalapeño and 1 tablespoon of the vinegar. Set aside to pickle for 5 minutes.
2. In a medium saucepan set over medium heat, add the mushrooms, chicken broth, olive oil, shallot, thyme and 1 teaspoon kosher salt. Cover and cook until the mushrooms are softened, about 5 minutes. Remove the lid and stir in the lemon juice. Season with additional salt if needed.
3. In a medium saucepan set over medium heat, add the remaining 1 teaspoon vinegar and enough water to reach 3 inches up the sides of the pan. Bring to a boil. Working one at a time, crack each egg into a small bowl and carefully tip the egg into the boiling water. Repeat with another egg. Use a slotted spoon to baste the eggs, cooking until the whites are set, about 2 minutes. Use the slotted spoon to carefully transfer the eggs, one at a time, to a paper-towel-lined plate, then repeat with the remaining eggs.
4. Divide the mushrooms and broth among 4 bowls. Place 1 egg in each of the bowls and season each serving with salt and pepper. Sprinkle the Parmigiano-Reggiano cheese around each egg and top with a few of the pickled jalapeño slices and the parsley. Serve immediately. Calories per Serving: 120; Sodium: 710mg; Total Carbohydrate: 4g; Fiber: 1g; Fat: 7g
Eggplant Parmesan →
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