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Mushroom Benedict

Yields2 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

Whether you're cooking up a storm for a Sunday brunch or treating yourself to a mid-week big brekky

Mushroom Benedict

 500 g Portobello mushrooms, cut into 1cm slices
 28 g unsalted butter
 15 ml extra virgin olive oil
 3 garlic cloves, thinly sliced
 Salt and ground black pepper
 80 ml double cream (or sour cream or mascarpone)
 5 sprigs lemon thyme
 2 pieces sourdough bread, toasted
 4 large free range eggs, poached
 Store bought hollandaise sauce
 30 g finely sliced chives
1

In a large pan, heat the butter and olive oil over medium heat. Add the mushrooms, cooking each side for 3–4 minutes, or until well browned. Continue to stir often for about 5 minutes more, until all sides of the mushrooms are well browned and tender.

2

Add the sliced garlic and stir for 30 seconds, then season with salt and pepper. Reduce the heat to low, then add the cream and the lemon thyme. Stir continuously with a rubber spatula until the mushrooms are well coated and the sauce turns shiny and luscious.

3

Gently heat the hollandaise sauce.

4

Drizzle toast with some extra virgin olive oil, then divide the mushrooms between the two toasts. Place two poached eggs on top of each slice, then drizzle over hollandaise sauce and sprinkle with chives.

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