Pan Roasted Mushrooms with Scrambled Eggs

Mushroom Egg Salad

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe courtesy of Paula Jones of Bell’alimento and the Mushroom Council.

Yield: 2 Sandwiches

This is egg salad like you’ve probably never had it before. This classic American comfort food gets a face lift with the addition of crispy sautéed mushrooms and shallots.

Ingredients

  • 2 tablespoons olive oil
  • 4 ounces baby portabellas or crimini mushrooms, chopped
  • 1/2 shallot – minced
  • Kosher salt/pepper
  • 6 hard-boiled eggs – peeled and sliced
  • 1/4 cup mayonnaise
  • 2 Ciabatta rolls – toasted

Directions

  1. Into a small sauté pan heat oil over medium heat. Add mushrooms and shallots and cook until softened and browned. Season with salt and pepper. Set aside to cool.
  2. Into a medium bowl add: eggs, mayonnaise. Season with salt and pepper. Using a fork press down with tines until eggs are crushed to desired size.
  3. Add mushroom mixture. Stir to combine. Check for seasoning, adjust if necessary. If you like additional mayonnaise, add to taste.
  4. Divide egg salad between Ciabatta rolls.

Hard-Boiled Egg and Blue Pimiento Cheese (NEW)

Hard-Boiled Egg and Blue Pimiento Cheese 

Yield: 12 servings

Ingredients for Blue Pimento Cheese

  • 8 oz. aged white cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1 tsp. Worcestershire sauce
  • 1 clove garlic, minced
  • 1 tbsp. minced shallots
  • 1/4 tsp. white pepper
  • 8 oz. Gorgonzola cheese, crumbled
  • 1/3 cup red peppers, diced and roasted

Directions for Blue Pimento Cheese

  1. Combine cheddar, mayonnaise, Worcestershire sauce, garlic, shallots and pepper in a mixer and whip until well combined and fairly smooth (about 2 minutes).
  2. Slowly stir in the Gorgonzola and roasted red peppers and mix just until combined.
  3. The cheese spread will be chunky. Chill.

Additional Ingredients

  • 12 slices peppered bacon, thick cut
  • 12 hard-bolied eggs, peeled and sliced
  • 3 cups baby arugula
  • 12 whole-grain bagels

Preparation

  1. Preheat oven to 350° F.
  2. Place strips of peppered bacon on parchment-lined baking sheet.
  3. Bake until bacon is crisp and browned, about 15 – 18 minutes.
  4. Cut in half and keep warm.

Assembly Instruction

  1. Toast bagel.
  2. Cover bottom half of bagel with 3 tablespoons blue pimento cheese, then top with 2 half slices of bacon, ¼ cup baby arugula and a sliced, hard-cooked egg.
  3. Cover with toasted bagel top.
  4. Serve immediately.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

AvocadoTablesSandwich

T.A.B.L.E Sandwich

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 24 servings

Ingredients

  • 24 slices artisan bread
  • 24 large eggs
  • 24 lettuce leaves
  • 24 tomato slices (lengthwise 3/8” thick)
  • 48 strips bacon cooked
  • 24 slices Avocados From Mexico
  • black pepper ground, to taste

Avocado Pesto

  • 2 ounces basil leaves
  • 2 Avocados From Mexico peeled, pitted
  • 2 garlic cloves
  • 1/2 cup Asiago cheese shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • 1 cup extra virgin olive oil
  • Optional: add squeeze of lemon to best preserve

Method

  1. For Avocado Pesto: Combine all ingredients in a food processor and blend until smooth. Place in an airtight container and store in refrigerator.
  2. For Each Serving to Order: Toast one slice of bread. Fry one egg. Spread toast with Avocado Pesto, and top with lettuce leaf, sliced tomato, two slices of crispy bacon and fried egg. Split and pit a fresh Avocado from Mexico. With peel still on, cut a vertical slice from center of avocado about ⅜ inch thick. Remove peel from slice and lay slice over egg yolk. (Depending on size of avocado, each half will yield one to two slices cut in this way; reserve the remaining avocado for another purpose.) Garnish with freshly cracked black pepper.

Egg White and Turkey Wrap

Egg White & Turkey Wrap

Yield: 12 wraps

Ingredients

  • 24 oz. turkey sausage
  • 36 oz.* egg whites
  • 12 slices provolone cheese
  • 1 1/2 cups bruschetta tomato topping, prepared
  • 9 oz. (6 cups) spinach leaves, chopped
  • 12 tomato wraps

*If using frozen or liquid whole egg product.

Preparation

  1. In a large sauté pan, cook turkey sausage until fully cooked, breaking into small pieces as it cooks. Set aside and keep warm.
  2. For each sandwich, cook three egg whites or 3 ½ ounces liquid egg whites in a spray-coated 8-inch nonstick sauté pan.
  3. Add in turkey sausage crumbles. Cook egg whites until firm and opaque throughout, with no visible liquid egg remaining.

Assembly Instructions

  1. Position wrap horizontally. Grill or fry wrap over medium heat just until cheese melts and heated throughout.
  2. Cover center with scrambled egg whites, 2 ounces (⅓ cup) and turkey sausage crumbles, 2 tablespoons prepared tomato bruschetta, one slice provolone and 3/4-ounce (½ cup) chopped spinach leaves.
  3. Grill or fry wrap over medium heat just until cheese melts and heated throughout.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Club Sandwich Espana

Club Sandwich España

Yield: 12 sandwiches

Ingredients

  • 12 oz. mayonnaise (1 1/2 cups)
  • 1 oz. parsley, chopped (3/4 cup)
  • 2 tbsp. ground cumin
  • 1 lb., 8 oz. thick-sliced applewood bacon (24 slices)
  • 1 lb., 5 oz. eggs* (12 large)
  • Approx. 2 lb., 4 oz. country or hearty bread, toasted (24 slices)
  • 1 lb., 8 oz. serrano ham, very thinly sliced
  • 12 oz. manchego cheese, sliced (12 slices)
  • Approx. 2 lb. tomatoes (4 large), cut into 6 slices each
  • 12 oz. crisp lettuce leaves (12 leaves)

*If using frozen or liquid whole egg product for scrambled or omelet-style.

Directions

  1. Prepare flavored mayonnaise: Blend mayonnaise, parsley and cumin. Refrigerate until needed.
  2. Heat a large nonstick pan over medium-high heat. Cook bacon until crisp; reserve and keep warm.
  3. For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Or cook beaten eggs scrambled egg or omelet-style, until firm throughout with no visible liquid egg remaining.
  4. Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 heaping tablespoon of mayonnaise mixture. Top one slice with 1 oz. ham, 1 oz. cheese, 1 egg, 2 slices bacon, 2 slices tomato and 1 lettuce leaf. Top with remaining bread slice. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Egg and Goat Cheese Torta (NEW)

Egg and Goat Cheese Torta

Yield: 12 sandwiches

Ingredients for Herb and Chive Goat Cheese

  • 1 lb. goat cheese (chèvre)
  • 1/3 cup sour cream
  • 1/4 cup heavy cream
  • 2 cloves garlic, peeled
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/3 cup parsley, fresh, minced
  • 1/3 cup chives, chopped
  • 1 tsp. thyme fresh, minced
  • 1 lb. 5.5 oz.* (12) large eggs, beaten
  • 6 oz. milk
  • 3 avocados, pitted, skinned, quartered and sliced lengthwise
  • 6 cups baby greens
  • 12 torta rolls

*If using frozen or liquid whole egg product. 

Directions for Herb and Chive Goat Cheese

  1. Blend goat cheese, sour cream, heavy cream, garlic, salt and pepper until smooth. Fold in minced fresh herbs. Cover and refrigerate.
  2. In a bowl, toss roasted red peppers with Italian vinaigrette. Cover and refrigerate.

Directions for Egg Mixture

  1. Blend eggs with milk, salt and pepper.
  2. For each sandwich, pour ⅓ cup egg mixture into a nonstick 8-inch pan prepared with nonstick spray.
  3. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
  4. Cut into ½-inch strips.

Assembly Directions

  1. Heat torta on flat grill or in a dry sauté pan.
  2. Split in half. Stuff with 1 ½ tablespoons herb and chive goat cheese, 2 tablespoons marinated roasted red peppers, ½ cup baby greens, 2 slices avocado, one sliced omelet-style egg.
  3. Cut in half. Serve immediately.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

B.E.L.T. Sandwich

B.E.L.T. Sandwich

Yield: 12 sandwiches

Ingredients

  • 1 lb., 8 oz. brioche bread, sliced (24 slices)
  • 1 lb., 8 oz. applewood bacon, thick-sliced (24 slices)
  • 12 large eggs
  • 12 oz. mayonnaise (1 1/2 cups)
  • Approx. 2 lb. tomatoes (4 large), cut in 6 slices each
  • 6 oz. arugula* (6 cups)

*Arugula may be wilted down, if desired.

Directions

  1. Toast bread; set aside and keep warm.
  2. In large nonstick pan over medium heat, cook bacon until crisp. Remove bacon and keep warm; reserve drippings.
  3. For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs in drippings until whites are set (completely coagulated and firm). Turn eggs over and cook an additional minute until yolks begin to thicken (no longer runny, but not hard).
  4. Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 tablespoon of mayonnaise. Top one slice with 2 slices tomato, 2 slices bacon, 1 egg and 1 cup arugula. Top with remaining bread slice. Serve immediately.

Egg Divorciados Torta

Egg Divorciados Torta

Yield: 12 sandwiches

Ingredients for Salsa Verde

  • 1 lb. tomatillos, husks removed
  • 2 jalapeño peppers
  • 1 small yellow onion
  • 4 cloves garlic, peeled
  • Kosher salt, to taste
  • Olive oil, for roasting
  • 1/2 bunch of cilatro, stems removed

Directions for Salsa Verde

  1. Preheat oven to 450° F. Toss tomatillos, jalapeño, yellow onion and garlic cloves with olive oil and salt.
  2. Roast until blistered, about 15 – 20 minutes, turning often.
  3. Place roasted vegetables in food processor along with all pan juices, and cilantro; whirl until mixture is pureed.
  4. Season with salt as needed.
  5. Cover and refrigerate.

Ingredients for Salsa Roja

  • 1 cup chopped onion
  • 2 tbsp. chopped garlic
  • 2 jalapeños, stems and seeds removed, chopped
  • 1 fresh tomato, quartered
  • 4 jalapeños, stems and seeds removed, chopped
  • 1/3 cup white distilled vinegar
  • 1 cup water
  • 3 tbsp. olive oil
  • 2 tbsp. Ancho chile powder
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • 2 tsp. salt

Directions for Salsa Roja

  1. Simmer onion, garlic, jalapeños, tomato and guajillo peppers, vinegar and water in a saucepan, covered, until onions are translucent.
  2. Puree in food processor and set aside.
  3. In another large sauté pan, heat ¼ cup olive oil blend and add dry spices.
  4. Cook slightly until spices are toasted and fragrant.
  5. Add pureed mixture to the sauté pan and cook over medium low heat until thick.
  6. Taste and add salt as needed.

Additional Ingredients

  • 12 (3 oz.) chorizo links
  • 12 slices pepper jack cheese
  • 2 lb. 10 oz.* eggs (24 large)
  • 12 sesame Kaiser rolls
  • Jalapeño peppers for garnish, slicked, pickled

*If using frozen or liquid whole egg product.

Directions for Chorizo Sausage

  1. Pan-fry or grill chorizo links until thoroughly cooked. Keep warm.

Directions for Eggs

  1. For each sandwich whisk two large eggs or ½ cup of liquid egg product.
  2. Divide evenly and pour into two egg rings on preheated griddle or sauté pan that has been seasoned with nonstick spray.
  3. Cook until edges of the eggs are set, then remove rings and carefully flip over to cook on the other side until egg are completely set, with no visible liquid egg remaining.

Sandwich Assembly

  1. Split the sesame Kaiser roll.
  2. Spoon 3 tablespoons of salsa verde on the bottom of the roll, layer with one egg patty, the chorizo patty, cheese, another egg patty, 3 tablespoons salsa roja, top with a layer of jalapeño peppers.
  3. Serve immediately.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time). 

Salmon and Egg BLT

Salmon and Egg BLT 

Yield: 12 sandwiches

Ingredients

  • Approx. 2 lb. (24 thick slices) applewood-smoked bacon
  • 4 oz. (1/2 cup) mayonnaise
  • 1 medium whole lemon, zested and juiced
  • 1 tbsp. chopped fresh dill
  • 12 brioche bread slices, 1/2-in. thick (2 oz. each)
  • 2 bunches watercress, about 12 oz.
  • 24 slices of vine ripened tomatoes (about 4 large)
  • 2 large avocados, peeled, pitted and sliced
  • 12 smoked salmon slices (about 4 oz. each portion)
  • 12 large eggs

Directions

  1. Preheat oven to 400° F. On spray-coated or parchment-lined baking sheet, lay strips of bacon. Bake until bacon is crisp and browned, about 15-18 minutes. Keep warm.
  2. Stir together mayonnaise, lemon zest, juice and dill.
  3. Toast brioche. Spread one side of each slice with mayonnaise blend.
  4. For each sandwich, arrange about 1 oz. watercress on each coated bread slice. Top with 2 tomato slices, 2 avocado slices and 2 bacon slices and a salmon slice.
  5. Cook eggs over medium heat in spray-coated nonstick pan until whites are set (completely coagulated and firm) and yolks begin to thicken, but are not hard. Turn eggs over, if desired, for additional firmness.
  6. Top each sandwich with an egg and bread slice. Serve immediately.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


Banh Mi Benedict

Banh Mi Benedict

Yield: 12 servings

Ingredients for Lime Ginger Marinade

  • 1/2 cup rice vinegar
  • 2 tbsp. fresh ginger, minced
  • 2 tbsp. fresh garlic, minced
  • 1/4 cup green onions
  • 2 tbsp. lime juice
  • Pinch of crushed red pepper flakes
  • 1 1/2 tsp. fish sauce

Directions for Lime Ginger Marinade

  1. Place rice vinegar, ginger, garlic, green onions, lime juice, red pepper flakes and fish sauce in food processor and whirl until smooth.
  2. Cover and refrigerate.

Ingredients for Pickled Vegetables

  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 tsp. salt
  • 6 cups shredded carrot-cabbage slaw mix
  • 1 cup Daikon or white radish, cut in 1/8-inch matchsticks

Directions for Pickled Vegetables

  1. In a bowl, stir together vinegar, sugar and salt. Toss in cabbage mixture and daikon.
  2. Let stand at least 30 minutes or up to an hour.
  3. Cover and refrigerate.

Ingredients for Sriracha Hollandaise

  • 6.5 oz. (9) egg yolks*
  • 3/4 cups water
  • 1/4 cup lemon juice
  • 12 oz. softened butter
  • Salt and white pepper to taste
  • 1 tbsp. Sriracha chili sauce

*If using frozen or liquid whole egg product.

Directions for Sriracha Hollandaise

  1. In heavy saucepan, whisk egg yolks, water and lemon juice until blended.
  2. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F.
  3. Slowly stir in butter until melted and heated through.
  4. Stir in salt and Sriracha.
  5. Cover and keep warm.

Additional Ingredients

  • 1 medium cucumber, seedless, peeled, cut in 3-inch strips
  • 24 large eggs
  • 1 1/2 lb. roasted turkey, shredded
  • turkey or chicken stock, as needed
  • 12 Banh mi rolls (6-inch French baguettes)
  • cilantro leaves for garnish

Directions for Egg Preparation

  1. Poach eggs in acidified water (1 teaspoon vinegar per 2 cups water) until whites are set, (completely coagulated and firm), and the yolks begin to thicken (no longer runny, but not hard).
  2. Keep warm until service.

Assembly Directions

  1. For each portion, split one Banh mi roll. Place on serving plate.
  2. Heat two ounces turkey in sauté pan over medium high heat, in enough stock to moisten.
  3. Toss with 1 tablespoon marinade and portion evenly over each Banh mi roll half.
  4. Cover turkey on each roll half with 2 tablespoons pickled vegetables, 3 to 4 cucumber strips, one poached egg and 2 tablespoons Sriracha hollandaise.
  5. Garnish with cilantro sprigs and serve immediately.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Brie and Bacon Baguettes

Brie and Bacon Baguettes 

Yield: 12 servings

Ingredients

  • 1 lb. 8 oz. individual baguettes (12, 4-in. diameter, 2 oz. ea.)
  • 6 oz. (3/4 cup) melted butter, divided
  • 12 slices Brie cheese (1 oz. each)
  • 3 cups hollandaise sauce, kept warm
  • 3-4 tbsp. blackening seasoning
  • 1 lb. 5 oz.* eggs, beaten (12 large)
  • Approx. 1 lb., 8 oz. bacon, cooked crisp and held warm (12 slices)
  • Approx. 1 lb. thin, crispy onion rings, cooked and held warm (36 rings)

*If using frozen or liquid whole egg product.

Directions

  1. Slice baguettes lengthwise and brush cut sides with 4 oz. of the melted butter.
  2. Place buttered baguettes on hot griddle and cook until golden brown. Add slices of Brie cheese over each of the baguette bottom halves. Melt cheese under broiler; remove and keep warm.
  3. Blend blackening seasoning into sauce; cover and keep warm.
  4. In a large skillet, cook eggs with remaining butter over medium heat, stirring occasionally until eggs are firm throughout with no visible liquid egg remaining.
  5. For each sandwich, portion 2 slices bacon, about 1/3 cup cooked eggs over Brie side of baguette. Top with 1/4 cup spicy hollandaise sauce. Add onion rings and additional hollandaise sauce on side.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Tuscan Garden Breakfast Flatbread

Tuscan Garden Breakfast Flatbread

Yield: 6 servings

Ingredients for Sun-dried Tomato Pesto

  • 6 oz. (1 cup) sun-dried tomatoes
  • 3 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup parsley, fresh
  • 1/4 cup fresh basil
  • 2 tbsp. almond slivers, toasted
  • 1/2 cup olive oil
  • 1/2 tsp. kosher salt

Directions for Sun-dried Tomato Pesto

  1. Place all ingredients in food processor and whirl until smooth mixture forms.
  2. Cover and refrigerate until ready to use.

Ingredients for Rosemary Sour Cream

  • 1 cup sour cream
  • 2 tsp. fresh rosemary, minced
  • 1/2 tsp. kosher salt
  • Freshly ground black pepper, to taste

Directions for Rosemary Sour Cream

  1. In a bowl, stir all ingredients thoroughly.
  2. Cover and refrigerate until ready to use.

Ingredients for Roasted Artichokes

  • 14 oz. (1 can) artichoke heart quarters, well-drained and chopped
  • Olive oil, as needed
  • 1/2 tsp. Greek seasoning blend, dried
  • 2 tbsp. olive oil
  • 8 oz. cremini mushrooms, sliced
  • 1 cup tomatoes, finely diced
  • 6 slices applewood bacon, cooked crisp and chopped

Directions for Roasted Artichokes

  1. Chop artichokes, toss with olive oil and Greek seasoning.
  2. Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.
  3. Heat 2 tablespoons olive oil in large, nonstick sauté pan over medium high heat.
  4. Add sliced mushrooms and cook until softened, about 4 minutes.
  5. Remove from heat and stir in roasted artichoke pieces, diced tomatoes and chopped bacon. Mix well. Cover and refrigerate.

Remaining Ingredients

  • 6 slices Naan bread or oven-baked flatbread
  • 3 oz. baby spinach leaves, fresh
  • 3/4 cup Parmesan cheese, grated
  • 10.5 oz.* eggs (6 large), beaten

*If using frozen or liquid whole egg product.

Naan Assembly

  1. Place flatbread on baking sheet.
  2. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese.
  3. Bake in bottom half of oven at 450° F for 8 minutes.
  4. Just before Naan comes out of the oven, heat a small spray-coated nonstick pan over medium heat.
  5. Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains.
  6. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream.
  7. Serve immediately.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Avocado-Egg Burrito with Charred Salsa

Avocado-Egg Burrito with Charred Salsa

Yield: 12 servings

Ingredients

  • 2 lb. roma tomatoes (8 medium), halved lengthwise
  • 2 jalapeño peppers, halved lengthwise
  • 8 oz. onion (1 large), coarsely chopped
  • 2 tbsp. canned chilies in adobo sauce
  • 1/4 cup cilantro leaves, packed
  • 4 oz. (1/2 cup) fresh lime juice
  • Salt and pepper, to taste
  • 1/2 cup butter
  • 4 oz. (1 cup) sweet red pepper, diced
  • 4 oz. (1 cup) sweet green pepper, diced
  • 2 oz. (1/2 cup) onion, finely chopped
  • 2 lb., 10 oz. eggs (24 large), beaten
  • 1 tsp. salt
  • 12 (12-inch size) house-made or purchased tortillas, kept warm
  • 4 large avocados, peeled, pitted and diced
  • 10 oz. (2 1/4 cup) pepper jack cheese, shredded
  • Sour cream, as needed

*If using frozen or liquid whole egg product.

Directions

  1. Char tomatoes, jalapeño and onions on a baking sheet under the broiler until skins are very dark; cool slightly.
  2. In blender, pulse charred vegetables, chilies in adobo, and cilantro until chunky. Stir in lime juice. Season with salt and pepper, to taste. Refrigerate if needed, until serving.
  3. In a large pan, sauté peppers and onion in butter until vegetables are soft, about 5 minutes.
  4. Whisk together eggs and salt. Pour egg mixture over vegetables in pan. Cook over medium-low heat, stirring occasionally, until soft curds form and no visible liquid egg remains.
  5. Divide and portion mixture onto the center of each tortilla. Sprinkle each with about 4 oz. avocado and 6 tablespoons cheese. Roll up tortillas. Garnish each with a dollop of sour cream and a spoonful of salsa. Repeat with remaining egg mixture. Serve immediately, with or without hash brown potatoes.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


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