Eggs Florentine on Portobello Mushrooms

A new tasty french treat with portobello mushrooms and goats cheese
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Brunch
Cuisine French
Servings 4


  • 4 large fresh Portobello mushrooms, cleaned and trimmed
  • 1 tbsp olive oil
  • 100 g baby spinach, washed
  • 4 poached eggs
  • 50 g soft goats’ cheese


  • 100 g butter
  • 2 egg yolks
  • squeeze of lemon juice


  • Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes.
  • Meanwhile, make the Hollandaise. Melt the butter, then remove from heat and set aside. In a bowl over a pan of barely simmering water, whisk egg yolks until foaming. Don’t let them overheat.
    Take the pan off the heat from time to time and scrape down the sides with a spatula. Whisk in a small amount of warm butter, repeating until it’s all incorporated and resembles mayonnaise. Season and add lemon juice to taste.
    Keep warm over the hot water.
  • Quickly wilt the spinach in a pan for a few minutes while the eggs poach.
  • Place mushrooms on plates, top with spinach, crumble the goat’s cheese over; add a poached egg and then spoon on Hollandaise.
    Serve immediately.
Keyword breakfast, brunch