Preheat oven to 180˚C, fan on. Bring a small pot of water to a simmer. Add the eggs and cook for 6.5 minutes.Plunge into a bowl of ice water to halt the cooking. When cool, peel and set aside.
For the crispy kale:
Place kale in a large mixing bowl and drizzle very lightly with olive oil.Season well with salt and pepper. Massage the seasoning into the kale. Air fry for 5 minutes at 160˚C or oven bake at 180˚C fan on, for 10 min.
For the portabellos:
Brush the portabellos with olive oil and season well with salt and pepper. Roast in the oven for ± 10 minutes, depending on their size, until juicy and tender.
For the speedy hollandaise:
Find a vessel that snugly fits the head of a stick blender. E.g ajar or tall mug. Some stick blenders come with their own. Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the cup. Melt butter in a small saucepan over high heat, until bubbling. Remove from the heat. Place the head of the stick blender into the bottom of the cup and turn it on. With the blender constantly going, slowly drizzle the hot butter into the cup, lifting the stick blender’s head as you pour. Continue pouring until you have used all the butter and the sauce is thick and emulsified. Taste to adjust seasoning.
Plate the roasted portabellos on a bed of crispy kale. Slice the boiled eggs and place on top of the mushrooms. Sprinkle with a pinch of sesame seeds.Dollop generous spoonfuls of the hollandaise sauce over everything and serve.