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Eggs benedict on roasted brown mushrooms
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Eggs benedict on roasted brown mushrooms

Eggs Benedict on roasted brown mushrooms—a healthier, gluten-free twist on the classic

Prep Time
10 mins
Course: Breakfast, Brunch
Cuisine: British

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:
    Cup of Yum
  1. Boil the vinegar untill reduced by half.
  2. Boil a large pan of water, then reduce to a simmer and place a large bowl on top to create a double boiler.
  3. Using a large balloon whisk, beat together the yolks, reduced wine vinegar and water.
  4. Beat vigorously until the mixture forms foam, but make sure that it doesn’t get too hot.
  5. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
  6. Slowly add the melted butter while whisking.
  7. Continue whisking over low heat until all the butter is incorporated and you have a texture as thick as mayonnaise.
  8. Finally, whisk in lemon juice, salt and chives to taste.
To make the eggs Benedict
  1. Bring a deep saucepan of water to a gentle simmer (at least 1 litre) and add the vinegar.
  2. Break the eggs into 4 separate ramekins.
  3. Split the muffins and toast them.
  4. Swirl the water briskly to form a vortex and slide in an egg into the centre of the vortex.
  5. Cook the egg for 2-3 minutes and then remove with a slotted spoon.
  6. Repeat with the other eggs, one at a time, re-swirling the water before you slide in the eggs.
  7. Spread some sauce on each muffin, scrunch a slice of whatever you chose on the muffin and top with an egg.
  8. Spoon over the remaining hollandaise and serve at once.
brown mushroom version
  1. 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.