We are having balsamic caramelized mushroom crepes with blue cheese and poached egg today. A pretty long title that is surely needed to understand the importance of every element in this dish. It is all about taste this time. Crack that poached egg inside and roll your crepe than take a big bite to get a chunk from each ingredient. It will work magic in your mouth.
So what does it taste like? Basically the earthy mushrooms get somewhat of a sweetened flavor from the caramelized balsamic. Than add salty but creamy blue cheese and a runny, lushes poached egg to incorporate all flavors. Everything works perfect together in one bite.
Now, the last addition to this recipe has to be a bit of a crunch with some subtle flavors that cut through the richness of the egg cheese and saute. So just sprinkle some baby salad leaves and some parsley and there you go. Perfection!
What is this, a breakfast, a snack, a lunch or a dinner? Honestly I would have it anytime of the day. In this case i consider it a snack. Also, the flavors and textures work so well together that you might think they’re made for each other. Well now, this last sentence might be accurate if a mushroom would lay an egg but as it doesn’t you just have to take my word for it. Try it out! Satisfaction is guaranteed!
- 8/9 oz mushrooms
- 1 onion
- 1 garlic clove
- olive oil
- balsamic vinegar
- 2 eggs
- 1 cup flour
- 1/2 cup milk
- 1’2 cup sparkling water
- blue cheese
- eggs (for poaching)
- baby salad leaves
- Mix all ingredients for the crepe batter in a bowl and make crepes.
- Saute chopped onion, garlic and mushrooms in olive oil.
- Add a splash of balsamic vinegar to deglaze the pan and help with the caramelization
- Poach your eggs and set aside
- Build your crepes by layering the saute than chunks of blue cheese and the poached egg with a sprinkle of baby salad leaves and some parsley on top of the crepes