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1
Melt butter in a Dutch oven over medium heat; add onion, peppers, and garlic; saute 10 minutes or until tender.
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2
Add mushrooms, and cook 30 minutes or until liquid evaporates.
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3
Stir in bread cubes, lightly beaten eggs, and breadcrumbs.
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4
Gradually stir in chicken broth until the mixture resembles stuffing.
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5
Stir in herbs, green onions, salt, and pepper.
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6
Cover and chill 8 hours.
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7
Shape mixture into 16 patties, using about 3/4 cup mixture for each patty.
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8
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.
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9
Place cakes on a wire rack in a jellyroll pan, and keep warm in a 200 oven.
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10
Cook spinach and 1 tablespoon water in a large nonstick skillet over medium heat 5 minutes or until wilted, stirring once; drain well.
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11
Place 1/4 cup spinach on each of 8 serving plates; top with two mushroom cakes.
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12
Top with 2 poached eggs and Tasso Hollandaise.
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13
Serve with asparagus, if desired.
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14
Garnish, if desired.
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15
DIRECTION FOR MAKING HOLLANDAISE SAUCE.
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16
Whisk yolks in top of a double boiler; gradually whisk in lemon juice and wine.
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17
Place over hot water (do not boil).
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18
Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt and red pepper.
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19
Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160.
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20
Stir in tasso.
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21
Serve immediately.
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22
*1/2 cup diced, cooked andouille sausage may be substituted.
