Breakfast Portabellas

Looking for a special breakfast for your day off? This one is light and delicious, and especially good when served with melons and croissants.

Serves 4.

Ingredients:

Mustard Sauce:

• 1 Tbsp butter
• 1 Tbsp canola oil
• 1 Tbsp all purpose flour
• 1/8 tsp curry powder
• 1/8 tsp paprika
• dash salt
• dash black pepper
• 1 c milk
• 2 Tbsp sour cream
• 1 tsp dijon mustard

Portabellas and Veggies:

• 2 Tbsp vegetable oil
• 4 portabella mushrooms
• 8 thick slices tomato
• 8 thick slices red onion
• salt and pepper
• minced tarragon or parsley for garnish (optional)

Poached Eggs:

• 4 large eggs

Directions:

Mustard Sauce:

1. Melt the butter and oil in a small saucepan over medium low heat.
2. Add the flour, curry powder, paprika, salt and pepper; cook until bubbly.
3. Whisk in the milk and continue whisking until smooth and thick.
4. Add the sour cream and mustard. If you desire a thinner sauce, add a tablespoon or two of milk. Keep warm.

Portabellas and Veggies:

1. In a grill pan or panini pan, heat the oil over medium heat. Add the mushrooms and a dash of salt and pepper. Weigh them down with a heavy lid. Cook for about 4 minutes on each side and remove to serving dishes.
2. In the same grill pan, add the tomatoes and onions. Sprinkle with salt and pepper and sear them on both sides. Put the onions on top of the portabellas, and then add the tomatoes. Keep warm.

Poached Eggs:

1. Crack the eggs into a small bowl. In a small saucepan, heat two inches of water until boiling.
2. Stir until the water swirls, and add the eggs, continuing to swirl the water without breaking the eggs for a minute.
3. When the eggs have cooked a total of 3-4 minutes, remove them with a slotted spoon and drain them on paper towels.
4. Top the portabellas and veggies with poached eggs, a drizzle of sauce, and a dash of paprika. If desired, sprinkle them with minced tarragon or parsley.