The banana and the salmon slices need no introduction. I do freeze my salmon for a minimum of three days before turning it into sashimi, as here.
The Poached Egg On Mushroom Cap with Stuffing, follows. (Scale up to as many eggs as desired)
1 farmer’s market egg, shelled and held in reserve (yolk intact)
1 large portabella mushroom, de-stemmed
1/4 teaspoon olive oil
Eggplant mushroom stuffing, a tablespoon or two, depending on the size of your base portabello mushroom cap.
The recipe for the eggplant mushroom stuffing is found: HERE. My previous recipe.
Pre-heat oven to 350 F.
Rub the outer area of the mushroom cap with olive oil, allowing a little into the center of the cap. Place your eggplant mushroom stuffing in a general ring around that target center, as depicted below:
Bake at 350 for 15-20 minutes.
Meanwhile, prep and arrange any cold items of your meal, and when your mushroom cap is five or so minutes from being done, bring a pot of water almost to a boil. Bubbles will be forming, but it won’t be boiling. (You don’t need a great water depth in your pot — a good two inches will do fine.) Some people add a dollop of vinegar to this water, to keep the egg whites more “together”, but I haven’t noticed significant difference. Slide in your egg(s), and reduce heat to where it stays at a gentle simmer.
After two and a half minutes for a large egg, your poached egg should be ready (solid whites and a mostly liquid yolk). Using a slotted spoon, gently transfer to a paper towel, to drain water. Remove your mushroom cap from the oven if you’ve not done so already, and gently edge your poached egg into its container. Sprinkle with ground pepper and/or salt if desired. Thin sliced pieces of scallion could serve as a great garnish for both this and the raw fish. (I simply didn’t have any.)
And, breakfast is served!!!