Using a slotted spoon, transfer eggs as they are done to paper towels. Heat 2 Tbsp. butter in a large skillet over medium-high. Add half of both mushrooms; season with kosher salt and pepper.

Add frisée, radishes, and mushrooms and toss to coat. Divide salad among plates. Top each salad with poached egg and serve. Recipes you want to make. Cooking advice that works. Restaurant ...

In this, my latest egg-topped obsession, creamy yolk adds lushness to a bed of herb-flecked, sherry-glazed mushrooms, for a meal that's as at-home at breakfast as it is at dinner (unless you're ...

During the morning rush, Starbucks’ sous-vide egg bites are a godsend ... Sauté sliced cremini mushrooms in olive oil until browned, then throw in spinach. Once the spinach is wilted, add ...

Add pinch of salt, pepper and sliced mushrooms and sauté for another 8 ... In another dish mix (whisk) eggs, cottage cheese, sour cream and remaining salt. Fold into noodle mixture.

Set aside to cool slightly. Divide the spinach and mushrooms between the 12 muffin tins and top each with 1 Tbsp. of shredded cheese. Pour the egg whites over the vegetables, mushrooms and cheese ...