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Mushroom eggs benedict

Mushroom eggs benedict on two plates

Mushroom eggs benedict

Name: Mushroom eggs benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Esther Clark

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

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Shine a light on the earthy flavour of mushrooms with this eggs benedict. Brilliant for brunch, it's great with seasonal mushrooms, such as porcini and ceps

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the hollandaise

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

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Nutrition: Per serving

kcal648
fat47g
saturates22g
carbs26g
sugars3g
fibre3g
protein27g
salt1.2g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, October 2021

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