Portobello mushrooms Eggs Benedict
A new breakfast mixed with portobello mushrooms and ham.
Ingredients
- 4 large Portobello mushrooms, cleaned and stalks removed
- salt and pepper
- extra virgin olive oil
- 2 tbsp white wine vinegar
- 3 tbsp water
- 1 bay leaf
- 8 peppercorns
- 3 egg yolks
- 160 g unsalted butter at room temperature, cubed
- squeeze lemon juice
- 200 g baby spinach, wilted
- 4 slices good ham, Parma ham or 8 sliced grilled streaky bacon
- 4 poached eggs
- chopped chives, to garnish
Instructions
- 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.
- Meanwhile, simmer vinegar, water, bay leaf and peppercorn in a small saucepan until reduced to about 1 tbsp, then strain into a glass bowl.
- Add 1 tbsp water. Whisk in the yolks and season well. Put the bowl over a pan of barely simmering water.
- 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.
- Place the mushrooms on four plates and layer up with spinach, ham, eggs and Hollandaise. Sprinkle with chives and serve immediately.