Simple, summery, spectacular… Eggs Florentine Portobello Pizza http://bit.ly/2GEKPrR. #mushroomsforbreakfast #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #vegmeal #plantbased #mushroomsnacks #easyentertaining #vegetarian #lifeisgood #goodtimes #eggs #pizza
Eggs Florentine Portobello Pizza
4 whole large fresh Portobello mushrooms, cleaned and trimmed
1 dash salt and pepper
1 dash extra virgin olive oil
2 tbsp white wine vinegar
3 tbsp water
1 single bay leaf
8 whole peppercorns
3 yolks eggs
160 g unsalted butter at room temperature, cubed
1 squeeze lemon juice
200g baby spinach, wilted
4 slices good ham, Parma ham or 8 sliced grilled streaky bacon (optional)
4 whole poached eggs
1 bunch chopped chives, to garnish
1 Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Season well, drizzle with extra virgin olive oil and bake for 10 minutes.
2 Meanwhile, simmer vinegar, water, bay leaf and peppercorn in a small saucepan until reduced to about 1tbsp, then strain into a glass bowl. Add 1tbsp water.
3 Whisk in the yolks and season well. Put the bowl over a pan of barely simmering water.
4 Add a knob of butter at a time, ensuring each is well whisked in before adding next. Cook for 2 minutes more until thickened, then whisk in the lemon juice.
5 Place the mushrooms on four plates and layer up with spinach, ham if using, eggs and Hollandaise. Sprinkle with chives and serve immediately.