Eggs benedict on roasted brown mushrooms
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Eggs benedict on roasted brown mushrooms
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Eggs Benedict on roasted brown mushrooms—a healthier, gluten-free twist on the classic
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Ingredients
Hollandaise sauce
- 4 tbs white wine vinegar
- 1 Tbsp water tap
- 3 egg large, free-range, yolks
- 1 cup butter melted
- Pinch salt
- chives roughly chopped, bunch
- 1 lemon juice only
Eggs Benedict
- 3 Tbsp white wine vinegar
- 4 egg large, free range
- 2 English Muffin
- Or roast the mushrooms as per the details above
- Hollandaise sauce See recipe above
- 4 lices parma ham smoked salmon or blanched spinach
Instructions
To make the hollandaise:
- Boil the vinegar untill reduced by half.
- Boil a large pan of water, then reduce to a simmer and place a large bowl on top to create a double boiler.
- Using a large balloon whisk, beat together the yolks, reduced wine vinegar and water.
- Beat vigorously until the mixture forms foam, but make sure that it doesn’t get too hot.
- The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
- Slowly add the melted butter while whisking.
- Continue whisking over low heat until all the butter is incorporated and you have a texture as thick as mayonnaise.
- Finally, whisk in lemon juice, salt and chives to taste.
To make the eggs Benedict
- Bring a deep saucepan of water to a gentle simmer (at least 1 litre) and add the vinegar.
- Break the eggs into 4 separate ramekins.
- Split the muffins and toast them.
- Swirl the water briskly to form a vortex and slide in an egg into the centre of the vortex.
- Cook the egg for 2-3 minutes and then remove with a slotted spoon.
- Repeat with the other eggs, one at a time, re-swirling the water before you slide in the eggs.
- Spread some sauce on each muffin, scrunch a slice of whatever you chose on the muffin and top with an egg.
- Spoon over the remaining hollandaise and serve at once.
brown mushroom version
- See instructions above in the blog post
Notes
- Eggs Benedict is best eaten freshly made as poached eggs won't keep for long after being cooked.
- See the instructions for roasting the mushrooms above in the blog post.
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