Recipe by Julie Nemecek & Andy Snyder
(2005 Mustard Cookoff Grand Champions at
National Mustard Day)
- 1 cup packed fresh basil leaves
- 1 large clove garlic, peeled
- 2 tablespons grated parmesan cheese
- 1/3 cup olive oil
- 8 teaspoons pine nuts
- 1 heavy pinch kosher salt
- 1 tablespoon Silver Spring Chipotle Mustard
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 2 teaspoons Laurent du Clos Shallot and Chive Dijon
- 1 teaspoon Plochman’s Premium Classic Yellow Mustard
- 2-3 heavy pinches kosher salt
- 4 ounces small (“baby bella”) portabella mushrooms, sliced
- 4 1/2-inch thick slices of tomato, seeded
- Small amount of olive oil for brushing veggies
- 4 3/4-inch thick slices, Stella’s German Beer Bread (or another nice bread)
- 4 eggs
- Butter for greasing pan
In a food processor, puree basil leaves and garlic. Add parmesan cheese and puree. Drizzle in olive oil through food processor spout, and continue pureeing. Add pine nuts and continue pureeing. Finally, season with salt and add mustard. Pulse in processor to blend thoroughly.
In a 1 quart saucepan, melt butter over medium heat. Slowly blend in flour. Stir in milk, being careful to avoid lumps. Stir constantly until sauce thickens. Remove from heat and blend in both mustards. Season with salt. If you will not be using sauce immediately, keep warm in a double boiler over simmering water.
VEGETABLES, EGGS, AND BREAD:
Brush mushrooms and tomatoes with olive oil. Broil for 3 minutes. Keep warm.
Lightly brush bread with pesto. Toast bread under broiler (1-2 minutes).
Lightly brush 3 quart saucepan with butter. Fill with 1 1/2 inches of water. Bring water to a boil and then reduce to a simmer. Break eggs onto a saucer and then gently ease eggs from saucer into the water. Poach for 3-5 minutes, to desired doneness. Remove with a slotted spoon. Drain
Place bread on plate (pesto side up). Laayer each slice with 1/4 of veggies and one poached egg. Finally, top with sauce moutarde.