{"id":3086,"date":"2019-09-29T13:00:45","date_gmt":"2019-09-29T16:00:45","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3086"},"modified":"2019-09-21T00:09:01","modified_gmt":"2019-09-21T03:09:01","slug":"mushroom-spinach-eggs-benedict","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/09\/29\/mushroom-spinach-eggs-benedict\/","title":{"rendered":"Mushroom-Spinach Eggs Benedict"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">3 tablespoons light sour cream<\/p>\n<p class=\"pol-message-dialog-text\">2 teaspoons fat-free milk<\/p>\n<p class=\"pol-message-dialog-text\">1 teaspoon Dijon mustard<\/p>\n<p class=\"pol-message-dialog-text\">1 teaspoon olive oil<\/p>\n<p class=\"pol-message-dialog-text\">1\u00bd cups sliced fresh button mushrooms<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons finely chopped shallot<\/p>\n<p class=\"pol-message-dialog-text\">4 cups packaged fresh baby spinach<\/p>\n<p class=\"pol-message-dialog-text\">2 eggs<\/p>\n<p class=\"pol-message-dialog-text\">1 whole-wheat English muffin, split<\/p>\n<p class=\"pol-message-dialog-text\">Freshly ground pepper<\/p>\n<p class=\"pol-message-dialog-text\">Ground nutmeg<\/p>\n<p class=\"pol-message-dialog-text\">Fresh thyme sprigs (optional)<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">For sauce, stir together sour cream, milk, and mustard in a small bowl; set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and shallot. Cook for 4 minutes or until mushrooms are golden brown, stirring frequently. Stir in spinach until it just starts to wilt. Set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Fill a medium nonstick skillet halfway with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining egg, allowing each egg an equal amount of space. Simmer, uncovered, for 3 to 5 minutes or until egg whites are completely set and yolks being to thicken but are not hard. Remove eggs from skillet with a slotted spoon.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, toast the two muffin halves in a toaster. Place each half on a serving plate. Top evenly with mushroom mixture; place eggs on top of mushroom mixture. Spoon sauce over eggs. Sprinkle with freshly ground pepper and nutmeg. If desired, garnish with thyme sprigs.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6048582.jpg\" alt=\"Mushroom-Spinach Eggs Benedict\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 3 tablespoons light sour cream 2 teaspoons fat-free milk 1 teaspoon Dijon mustard 1 teaspoon olive oil 1\u00bd cups sliced fresh button mushrooms 2 tablespoons finely chopped shallot 4 cups packaged fresh baby spinach 2 eggs 1 whole-wheat English muffin, split Freshly ground pepper Ground nutmeg Fresh thyme sprigs (optional) &nbsp; Preparation For sauce, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3086","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3086","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3086"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3086\/revisions"}],"predecessor-version":[{"id":3087,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3086\/revisions\/3087"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}