Friday, February 28, 2014

friday feature v2 :: baked eggs + pale ale.

I don't normally have time to do a recipe and beer feature for the blog, but I really stepped up my game this week!


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I mentioned I'm trying to work hard at an eighty/twenty balance with Paleo and non-dairy eating.  I made this recipe a while back and had forgotten how easy it is!  My baked eggs are adapted from this recipe from Paleo Spirit.  My recipe feeds 2-3 people.

What you need//

  • 4 portobello mushrooms
  • 4 oz. smoked salmon
  • 4 farm fresh eggs (preferred as whites can still be runny after cooked)
  • Coconut oil
  • Fresh or dried parsley
  • Pepper
  • Optional: Dijon or horseradish mustard
Steps//
  1. Preheat oven to 375 degrees
  2. Wipe portobellos clean with a damp paper towel.  Then scrape out the stem and any gills necessary.  You want a "bowl" to be able to hold the meat and egg.  I've found the deeper the bowl (and more rounded the edges), the better it is for holding the eggs.  I look for this when buying my mushrooms
  3. Melt a bit of coconut oil.  Spread this on the outer edges and bottom of your mushroom to assist with cooking and prevent sticking to the pan
  4. Optional: If you prefer, spread a bit of dijon mustard in the "bowl" of the mushroom.  I simply dipped my cooked mushroom in mustard, but I think it would be easier and possibly more delicious to cook it this way.  The dijon helps to cut the saltiness of the salmon.
  5. Layer a couple of pieces of salmon in the "bowl" of the mushroom
  6. Gently, crack an egg on top of the meat
  7. Season with pepper (no salt needed as the smoked salmon is salty enough) and parsley or other herb of choice
  8. Delicately, put the pan in the oven (you don't want eggs spilling over the mushrooms!) and cook for 20-30 minutes until eggs are to your liking.  I find in my oven 25 minutes leaves the yolks a bit runny still which I prefer.


It's that simple!  I like to make this dish when I'm having a solo dinner because it's so easy to prepare for one.


As for a beer pairing, I chose a simple pale ale.  I fell in love with Blue Mountain after visiting their brewery on a trip to Virginia.  The brewery is gorgeous!  I would definitely recommend checking it out if you're ever in the Charlottesville area.  Blue Mountain's Full Nelson Pale Ale is a well-balanced, not too hoppy beer.  I absolutely love a craft beer in a can (it's perfect for camping and travel!), and Blue Mountain was the first craft brewery in Virginia to introduce cans.

This beer is only 5.9% alcohol, so it's great for all-day drinking at the beach (and not too hoppy for that) or just to help you relax after a long day at work.  

What is your favorite solo meal to make?
Any favorite canned craft beers?

4 comments:

JP Lord said...

This sounds delish! And easy - my two favorite combos! :)
xo

whitney said...

i actually never would have thought o pair the salmon with the portobello. brilliant.

and i love a good day drinking beer. AND virginia.

win all around.

Alex Hubbard said...

This is AMAZING. Portobello mushrooms and salmon are two of my favorite things!

Miz.November said...

I'm like you. I like eggs and they make great solo meals. I'll whip up a frittata with whatever I have on hand. Or slice boiled eggs onto Ritz crackers, smudge with mayo and sprinkle with kosher salt. Yumm.

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