1.0Waz Wuhttps://www.wazwu.com/blogrich600338<blockquote class="wp-embedded-content" data-secret="rQso0SRZuL"><a href="https://www.wazwu.com/blog/2014/04/28/mushroom-benedict/">Mushroom Benedict & Tips for Poaching Eggs</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.wazwu.com/blog/2014/04/28/mushroom-benedict/embed/#?secret=rQso0SRZuL" width="600" height="338" title="“Mushroom Benedict & Tips for Poaching Eggs” — Waz Wu" data-secret="rQso0SRZuL" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> Let’s talk about Eggs Benedict. It’s clearly my favorite brunch dish, and there are so many variations of it. Once you learn how you poach an egg, you’re good to go! Hollandaise sauce is wonderful and all, but you can use any sauce you want or even go sauceless. Hmm, so would that make it a naked Benedict? Using this recipe for inspiration, I made Portobello Benedict for dinner when John was at a work event. Juicy, roasted portobello mushrooms in place of English muffins just like the recipe, but I made a different sauce using mushrooms, soy milk, and nutritional yeast. It’s strange to be putting a vegan sauce on top on eggs, but at least it’s lower calorie than traditional hollandaise. I’ll have to try making a vegan version with tofu instead of eggs. (Unfortunately, there are no good pictures of that dish, only dimly lit evening photos.) There was enough sauce leftover to make another Benedict dish. Happy weekend brunching! Whole wheat English muffins, wilted spinach, perfectly poached eggs, creamy mushroom sauce, tater tots on the side. I’m quite proud of this dish. So, what makes the perfect poached egg? It really is a matter of taste. […]http://letsnomnom.files.wordpress.com/2014/04/photo-22.jpg?w=584