This dish works for either dinner or brunch on a lazy Sunday afternoon. Look for rye bread with rye flour or rye meal as the first ingredients instead of wheat flour, a euphemism for white refined flour.
1 Tbsp (15 mL) unsalted butter
1 Tbsp (15 mL) oil, such as grapeseed
1/2 lb (225 g) button mushrooms, sliced (about 3 cups)
4 large free-range eggs
1 Tbsp (15 mL) white vinegar
2 Tbsp (30 mL) grainy mustard
4 slices rye bread, lightly toasted
Salt and pepper, to taste
Hot sauce, optional
1 cup (250 mL) micro greens
Heat butter and oil over medium heat in skillet. As soon as butter foam subsides add mushrooms and cook 6 minutes, or until softened and light brown. Remove pan from heat and set aside.
To poach eggs, fill lidded large skillet with water and bring to a boil. Break eggs into separate teacups or small bowls. Add vinegar to boiling water. Gently tip eggs into pan, and immediately turn off heat and cover tightly. Let sit for 4 minutes. Using slotted spoon or spatula, carefully remove poached eggs from water and set on clean dish towel to drain.
Spread an even amount of mustard on toasted rye slices. Top with mushrooms and poached eggs. Season eggs with salt and pepper, and a few squirts of hot sauce if desired. Garnish with micro greens.
Each serving contains: 228 calories; 11 g protein; 13 g total fat (4 g sat. fat, 0 g trans fat); 18 g carbohydrates; 3 g fibre; 370 mg sodium
source: "MIcrogreens", alive #355, April 2012
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.