Dear Project Foodie Users,

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Breakfast salad with Fried Egg, grilled shiitake mushroom, and fennel

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Tuesday, 19 April 2011
List of viewable recipes from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg

Nominated for a 2011 IACP Cookbook Award in the Professional Kitchens category. For a list of all the finalists check out our IACP Finalists' Guide.

Recipe from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg (Randon House, Inc., 2010)

ImageServes 4

This breakfast salad is a riff on a traditional poached egg French salad. The hot yolk emulsifies with the lemon and olive oil in a light dressing, which coats the greens while simultaneously wilting them. It is just the kind of delicious, clean meal that makes everyone happy and ready to attack the day.

  • 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
  • 6 ounces shiitake mushrooms (2 cups)
  • Salt and freshly ground white or black
  • pepper
  • 2 cups watercress
  • 2 cups baby greens
  • 1/2 small fennel bulb, quartered, cored, and very thinly sliced lengthwise
  • 1 ounce grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons unsalted butter
  • 8 large eggs

1. Preheat the grill, or heat a grill pan over high heat until very hot, but not smoking.

2. In a bowl, toss together 1½ tablespoons of the oil with the mushrooms. Grill the mushrooms, cap side down, and sprinkle them lightly with seasoning. Cook, turning once, until golden brown, about 5 minutes.

3. Transfer the mushrooms to a plate to cool. In a large bowl, toss together the watercress, greens, fennel, and cheese. In a small bowl, whisk together the lemon juice and a pinch of seasoning. Whisk in the remaining ¼ cup oil. Toss enough of the vinaigrette into the salad to lightly coat the greens; divide among 4 individual serving plates.

4. In a large skillet over medium heat, melt 11/2 tablespoons of the butter. Working in two batches, crack 4 eggs into the skillet and sprinkle with seasoning. Cook the eggs over medium-low heat until the whites are set, about 5 minutes. Place 2 eggs on each of 2 plates. Repeat with the remaining butter and eggs. Top the eggs with the mushrooms and more grated cheese for serving.


Last Updated ( Sunday, 01 May 2011 )
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