Roasted Portobello Eggs Benedict
Courtesy of Mushroom Council
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
Roasted Portobello Mushrooms:
* 4 large portobello mushrooms, stemmed
* 2 Tbsp. olive oil
* salt, dash
Hollandaise Sauce:
* 1/2 c. butter
* 3 egg yolks
* 2 Tbsp. lemon juice
* 1/4 tsp. salt, or to taste
* hot water, as needed
Eggs:
* 4 eggs
* 2 Tbsp. white vinegar
* chives, for garnish (optional)
* 4 large portobello mushrooms, stemmed
* 2 Tbsp. olive oil
* salt, dash
Hollandaise Sauce:
* 1/2 c. butter
* 3 egg yolks
* 2 Tbsp. lemon juice
* 1/4 tsp. salt, or to taste
* hot water, as needed
Eggs:
* 4 eggs
* 2 Tbsp. white vinegar
* chives, for garnish (optional)
What to do:
1. Preheat oven to 400°. Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15-20 min., or until tender.
2. To make Hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high. Remove blender lid, and slowly pour in one third of the melted butter. Replace lid and blend for a few seconds on high. Remove lid and pour in another third of melted butter; blend. Repeat with final third of melted butter. Return to saucepan and keep warm with element on the lowest heat setting. If Hollandaise sauce is too thick, add some hot water, a Tbsp. at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.
3. Fill a large saucepan (9-in. minimum) with 2-3 in. of water. Add vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 min., till whites are cooked but yolks are still runny (you can test this by gently touching them-- they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels.
4. To assemble, place one mushroom cap on each of 4 plates. Top with a poached egg, and a spoonful of Hollandaise sauce. Garnish with chives, if desired. Serve immediately.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
2. To make Hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high. Remove blender lid, and slowly pour in one third of the melted butter. Replace lid and blend for a few seconds on high. Remove lid and pour in another third of melted butter; blend. Repeat with final third of melted butter. Return to saucepan and keep warm with element on the lowest heat setting. If Hollandaise sauce is too thick, add some hot water, a Tbsp. at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.
3. Fill a large saucepan (9-in. minimum) with 2-3 in. of water. Add vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 min., till whites are cooked but yolks are still runny (you can test this by gently touching them-- they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels.
4. To assemble, place one mushroom cap on each of 4 plates. Top with a poached egg, and a spoonful of Hollandaise sauce. Garnish with chives, if desired. Serve immediately.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com