Roasted Portobello Eggs Benedict
Courtesy of Mushroom Council 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 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) |
Directions:
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
