Lifestyle
Budget-friendly portobello mushrooms with soft-boiled eggs
In this dish hearty portobello mushrooms provide a rich base, perfectly complemented by the creamy softness of the eggs.
Are you in the mood for a budget-friendly breakfast that has the elegance of a fine dining experience? Or maybe you’re on the hunt for a lunch that’s healthy and easy to make? If so, look no further than portobello mushrooms topped with perfectly soft-boiled eggs. Recipe compliments of The South African Mushroom Farmers’ Association.
Ingredients
For the eggs and mushrooms:
- 4 large eggs
- 200 g curly leaf kale
- 4 large portabello mushrooms / mushroom steaks
For the hollandaise:
- 2 large egg yolks
- 1 tsp water
- 2 tsp freshly squeezed lemon juice
- 115 g butter
- 1 pinch salt
- olive oil
- salt and pepper to taste
- sesame seeds for serving
Method
For the boiled eggs:
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Preheat oven to 180˚C, fan on.
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Bring a small pot of water to a simmer.
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Add the eggs and cook for 6.5 minutes.
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Plunge into a bowl of ice water to halt the cooking.
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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.
- Airfry for 5 minutes at 160˚C or oven bake at 180˚C fan on, for 10 min.
For the portabellos:
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Brush the portabellos with olive oil and season well with salt and pepper.
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Roast in the oven for ± 10 minutes, depending on their size, until juicy and tender.
For the speedy hollandaise:
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Find a vessel that snugly fits the head of a stick blender (a jar or tall mug – some stick blenders come with their own).
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Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the cup.
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Melt butter in a small saucepan over high heat, until bubbling. Remove from the heat.
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Place the head of the stick blender into the bottom of the cup and turn it on.
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With the blender constantly going, slowly drizzle the hot butter into the cup, lifting the stick blender’s head as you pour.
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Continue pouring until you have used all the butter and the sauce is thick and emulsified.
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Taste to adjust seasoning.
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Plate the roasted portabellos on a bed of crispy kale.
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Slice the boiled eggs and place on top of the mushrooms.
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Sprinkle with a pinch of sesame seeds.
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Dollop generous spoonfuls of the hollandaise sauce over everything and serve.
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