Monday, July 30, 2012

Poached Eggs - Mushrooms with Lemon-Tarragon Dresssing

Prep time :---10 minutes ---cook time : --- 15 minutes --- Makes 4 serving
1/2--------------cup plain nonfat yogurt
2 ----------------tablespoons chopped fresh tarragon
1-----------------tablespoon fresh lemon juice
3/4 -------------teaspoon salt
1/4--------------teaspoon white pepper
2----------------- tablespoons unsalted butter
1 1/2 -----------pounds sliced cremini mushmoons
8-----------------cups (5 ounces) fris`ee, roughly chopped
4-----------------large slices pumpnickle bread
1) Combine yogurt , 1 tablespoon of the tarragon , the lemon juice , 1 tablespoon water ,1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in a small bowl . Set aside .
2) Melt butter in a large skillet over medium hest . Add mushrooms and cook 5 to 7 minutes or until slightly softened , stirring occasionally . Stir in remaining 1/8 teaspoon pepper and remaining 1 tablespoon tarragon . Set aside ; cover with a lid or aluminum foil to keep warm .
3) Meanwhile , bring a large skillet three quarters full of water to a simmer . Crack 4 eggs into separate measuring cups ; pour into water one by one . Poach eggs 3 to 4 minutes or until whites are just set . Remove with a slotted spoon and set aside . Repeat with remaining 4 eggs . Reheat first batch of eggs in simmering water if necessary .
4) Distribute fris`eeand cooked mushrooms evenly among 4 plates . Top each with 2 poached eggs and drizzle with dressing .
Serve each with a piece of pumpnickel bread .

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