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Author Notes: This eggs Benedict, in which mushrooms, cabbage play an important supporting role, delivers all the lipsmacking lusciousness of paprikash. Sweet Hungarian paprika is a must if you want to capture the authentic flavor of the sauce.
—The Weiser Kitchen
Caramelized Onion and Mushroom Paprikash Sauce:
- 2 tablespoons olive oil
- 3 large onions, peeled and cut into long thin pieces (about 4½ cups)
- 4 ounces Savoy cabbage, cut into long, thin pieces (1 cup)
- 2 cups wild mushrooms, cremini preferred, sliced into thin pieces
- 1 cup dry white wine or vermouth
- 2 tablespoons sweet Hungarian paprika, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 6 scrapes of nutmeg
- 1/2 teaspoon distilled white vinegar
- 8 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 thick slices whole-grain or sourdough bread
- 1 1/2 cups strained Greek yogurt or sour cream
- To prepare the sauce, heat the oil in a deep saucepan set over high heat until it shimmers. Add the onions and cook until the onions have softened and given up all their liquid and have begin to brown. Add the cabbage and stir well. Cook for 5 to 7 minutes until the cabbage begins to collapse. Add the mushrooms and cook, stirring occasionally, for 20 to 25 minutes, until the cabbage is completely soft and the mushrooms are fully cooked have released their liquid, and the pan is beginning to dry out. Add the wine, paprika, sugar, and salt and cook for 3 to 5 minutes, until the wine is almost all evaporated. (Watch the pan carefully in case of flame-ups). Set aside.
- About 10 minutes before the sauce is done, start the eggs: fill a large skillet with water, 2 inches deep. Add the vinegar and bring to a strong simmer. Crack 1 egg into a small bowl, being careful not to break the yolk. Using a wooden spoon, create a vortex in the pot by stirring the water around in a circle. Drop the egg into the spinning water. Repeat with the remaining 7 eggs. Simmer for 3 minutes for soft yolks or 4 minutes for hard yolks.
- While the eggs are cooking, toast the bread.
- To serve, place 2 slices of toast on each of 4 plates. Spoon 3 to 4 tablespoons of yogurt or sour cream on each, spreading it gently, and top each with about ¼ cup of the mushroom mixture. Cover each with another piece of toast. (You’ll want to work quickly to avoid overcooking the eggs.)
- With a slotted spoon, lift the poached eggs out of the pan. Carefully place 2 eggs on top of each sandwich. Dust with paprika and nutmeg and serve immediately.