Ingredients with Measurements:
- 4 English muffins
- 8 large eggs
- 1 cup of fresh spinach
- 1 cup of sliced mushrooms
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of unsalted butter
- Salt and pepper to taste
Special Equipment Needed:
- Non-stick skillet
- Saucepan
- Toaster
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Toast the English muffins and set aside.
3. In a non-stick skillet, melt 1 tablespoon of butter over medium heat.
4. Add the sliced mushrooms and cook for 5 minutes or until they are tender.
5. Add the fresh spinach to the skillet and cook for 2 minutes or until wilted.
6. Season with salt and pepper to taste.
7. In a saucepan, melt the remaining tablespoon of butter over low heat.
8. Add the heavy cream and Parmesan cheese to the saucepan and stir until the cheese is melted.
9. Season with salt and pepper to taste.
10. Crack the eggs into the skillet with the mushrooms and spinach.
11. Cook the eggs until the whites are set but the yolks are still runny.
12. Place the toasted English muffins on a baking sheet.
13. Spoon the mushroom and spinach mixture onto each English muffin.
14. Place an egg on top of each muffin.
15. Spoon the Parmesan cream sauce over the eggs.
16. Bake in the preheated oven for 5-7 minutes or until the sauce is bubbly.
17. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 28g
Protein: 23g
Sodium: 700mg
Substitutions for ingredients:
- You can use any type of bread instead of English muffins.
- You can use any type of mushrooms instead of sliced mushrooms.
- You can use any type of greens instead of spinach.
- You can use half-and-half instead of heavy cream.
- You can use any type of cheese instead of Parmesan cheese.
Variations:
- You can add smoked salmon or bacon to the recipe.
- You can use hollandaise sauce instead of Parmesan cream sauce.
- You can add chopped herbs such as chives or parsley to the recipe.
Tips and Tricks:
- Make sure to cook the eggs until the whites are set but the yolks are still runny.
- Use a non-stick skillet to prevent the eggs from sticking.
- Use a toaster to toast the English muffins evenly.
Storage Instructions:
This recipe is best served fresh and should not be stored.
Reheating Instructions:
This recipe is not recommended for reheating.
Presentation Ideas:
- Serve the Eggs Royale on a platter with fresh herbs and lemon wedges.
- Garnish with chopped chives or parsley.
Garnishes:
- Chopped herbs such as chives or parsley
- Lemon wedges
Pairings:
- Fresh fruit salad
- Coffee or tea
Suggested Side Dishes:
- Roasted potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the eggs stick to the skillet, use a spatula to gently loosen them.
- If the Parmesan cream sauce is too thick, add more heavy cream.
Food Safety Advice:
- Make sure to cook the eggs until the whites are set to prevent foodborne illness.
Food History:
- Eggs Royale is a variation of Eggs Benedict, which was created in New York City in the late 1800s.
Flavor Profiles:
- Creamy, savory, and slightly tangy.
Serving Suggestions:
- Serve the Eggs Royale for breakfast or brunch.
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