Garden District Eggs Recipe

Name: Garden District Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 cup melted butter; 1 medium onion, finely chopped; 1 medium-size green bell pepper, finely chopped; 1 medium-size red bell pepper, finely chopped; 7 garlic cloves, minced; 1/2 pound wild mushrooms, sliced; 1 pound fresh mushrooms, sliced; 1 (16-ounce) French bread loaf, cut into 1-inch cubes; 4 large eggs, lightly beaten; 1 cup fine dry breadcrumbs; 1 (32-ounce) container chicken broth; 1/3 cup each of chopped fresh basil, thyme, and oregano; 2 bunches green onions, chopped; 1 teaspoon salt; 1 teaspoon pepper; Vegetable cooking spray; 2 (6-ounce) packages fresh spinach; 1 tablespoon water; 16 poached eggs; Steamed asparagus (optional); Garnishes: finely chopped red bell pepper, chopped fresh parsley

Servings: persons

1 cup melted butter
1 medium onion, finely chopped
1 medium-size green bell pepper, finely chopped
1 medium-size red bell pepper, finely chopped
7 garlic cloves, minced
1/2 pound wild mushrooms, sliced
1 pound fresh mushrooms, sliced
1 (16-ounce) French bread loaf, cut into 1-inch cubes
4 large eggs, lightly beaten
1 cup fine dry breadcrumbs
1 (32-ounce) container chicken broth
1/3 cup each of chopped fresh basil, thyme, and oregano
2 bunches green onions, chopped
1 teaspoon salt
1 teaspoon pepper
Vegetable cooking spray
2 (6-ounce) packages fresh spinach
1 tablespoon water
16 poached eggs
Steamed asparagus (optional)
Garnishes: finely chopped red bell pepper, chopped fresh parsley

1
Melt butter in a Dutch oven over medium heat; add onion, peppers, and garlic; saute 10 minutes or until tender.
2
Add mushrooms, and cook 30 minutes or until liquid evaporates. Stir in bread cubes, lightly beaten eggs, and breadcrumbs. Gradually stir in chicken broth until the mixture resembles stuffing. Stir in herbs, green onions, salt, and pepper. Cover and chill 8 hours.
3
Shape mixture into 16 patties, using about 3/4 cup mixture for each patty. Cook, in batches, on a nonstick griddle or a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until golden. Place cakes on a wire rack in a jellyroll pan, and keep warm in a 200u00b0 oven.
4
Cook spinach and 1 tablespoon water in a large nonstick skillet over medium heat 5 minutes or until wilted, stirring once; drain well. Place 1/4 cup spinach on each of 8 serving plates; top with two mushroom cakes. Top with 2 poached eggs and Tasso Hollandaise. Serve with asparagus, if desired. Garnish, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup melted butter, 1 medium onion, finely chopped, 1 medium-size green bell pepper, finely chopped, 1 medium-size red bell pepper, finely chopped, and more.

Yes, Garden District Eggs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden District Eggs

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