Name: Mushroom eggs benedict
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 1 tbsp olive oil -; 1 tbsp unsalted butter -; 250g mixed mushrooms (or use portobello) -; 1 small garlic clove, crushed -; 150g spinach or chard, roughly chopped -; 4 eggs -; 2 large, thick slices of sourdough or 2 English muffins, toasted -; small handful of chopped chives or tarragon -; 40ml white wine vinegar, plus extra for the ramekin -; 5 peppercorns -; 1 bay leaf -; 2 egg yolks (freeze the whites for another recipe) -; 100g unsalted butter, melted -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom eggs benedict

1. 1 tbsp olive oil -

2. 1 tbsp unsalted butter -

3. 250g mixed mushrooms (or use portobello) -

4. 1 small garlic clove, crushed -

5. 150g spinach or chard, roughly chopped -

6. 4 eggs -

7. 2 large, thick slices of sourdough or 2 English muffins, toasted -

8. small handful of chopped chives or tarragon -

9. 40ml white wine vinegar, plus extra for the ramekin -

10. 5 peppercorns -

11. 1 bay leaf -

12. 2 egg yolks (freeze the whites for another recipe) -

13. 100g unsalted butter, melted -

How to cook deliciously - Mushroom eggs benedict

1. Stage

Heat the oil and butter in a frying pan over a medium heat until foaming, then fry the mushrooms for 10 mins until just golden brown. Add the garlic and spinach and fry for 5 mins more, then season with salt and black pepper and set aside.

2. Stage

To make the hollandaise, tip the vinegar, peppercorns, bay leaf and 40ml water into a small pan. Simmer over a low heat until the liquid has reduced by two-thirds. Remove from the heat and set aside.

3. Stage

Fill a large pan a third full with water and bring to a gentle simmer. Whisk the egg yolks with 1 tbsp of the vinegar mixture in a heatproof bowl for 3-5 mins until just aerated. Set the bowl over the simmering water and slowly drizzle in the melted butter, whisking until all the butter has been incorporated and the mixture has emulsified. Remove from the heat and taste for seasoning. Add a little more of the vinegar mixture or salt and pepper, if you like.

4. Stage

Bring a pan of lightly salted water to the boil, then reduce the heat to a simmer. Wipe a little vinegar around a small ramekin using kitchen paper, then crack in one of the whole eggs. Swirl the simmering water using a wooden spoon and wait for the vortex to begin to subside. When it does, gently tip the egg into the middle and cook for 3 mins. Scoop out onto a plate using a slotted spoon, then repeat with the remaining eggs. Reheat the mushrooms over a low heat, then pile these on top of the toast. Top with the poached eggs, hollandaise and chives or tarragon.