Spinach Mushroom Egg Piadini Recipes

MUSHROOM-SPINACH BAKED EGGS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

SPINACH, MUSHROOM, EGG PIADINI

Steps:

• Basic Pizza Dough:
• In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
• Piadini:.
• Preheat oven to 450 degrees F.
• Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
• Melt butter with oil in a large skillet over medium-high heat.
• Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
• Add egg beaters and cook until eggs are no longer runny.
• In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
• Season with salt and pepper, to taste.
• Place all the filling in the center of the dough leaving a 1-inch border along the edge.
• Fold each corner over to the center. Forming a square.
• Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
• Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

SPINACH-MUSHROOM SCRAMBLED EGGS

Steps:

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

MUSHROOM PIADINI

Steps:

• Add salt, 1 table spoon oil and celery seed to flour.
• Knead with water and milk. Add more milk if required.
• Heat 1 table spoon olive oil on a pan.
• Add mushrooms and spinach. Saute` for 2 minutes.
• Add cheese and saute for 2 more minutes.
• Add egg beaters and saute until every thing comes along.
• Heat oven at 400 degree F.
• Roll into a 6 in circle and then fold sides to get a strip of 3 inch.
• Fold the strip again to reduce to a square.
• Roll again to a square.
• Stuff mushroom gravy and fold to a star shape.
• Bake in for 15 minutes.

BAKED EGGS WITH SPINACH AND MUSHROOMS

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
• Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

MUSHROOM & SPINACH EGGS BENEDICT

Steps:

• In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels., In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted., Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes., In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper., With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.