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:
  • 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.
  • Airfry 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 (a jar 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.
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