MORE mushroom and egg recipes from the South African Mushroom Farmers’ Association were promised, and here they are. Just two, perfect for brunch, breakfast, or any time of the day.
PORTABELLO EGGS FLORENTINE
Serves 2
Ingredients
- 4 large portabello mushrooms
- 2 garlic cloves, crushed into a paste
- 200g Swiss chard, roughly chopped
- 100g smoked salmon or trout
Hollandaise:
- 2 large egg yolks
- 1 tsp water
- 2 tsp freshly squeezed lemon juice, plus more to taste
- 115g butter
- 1 pinch of salt
- Fresh chives, chopped, for serving
- Lemon wedges, for serving
- Salt and pepper, to taste
- Olive oil, for cooking
Method
- Preheat the oven to 200°C.
- Place the mushrooms on a baking tray.
- Drizzle with olive oil, brush with garlic and season well with salt and pepper.
- Bake for ± 10 minutes until tender.
- Meanwhile, heat another drizzle of olive oil in a medium-sized pan.
- Add the Swiss chard and sauté just until the chard has wilted.
For the poached eggs:
- Bring a pot of water to a boil.
- Reduce the heat to a gentle simmer.
- Crack eggs, one at a time, into separate bowls.
- Swirl the water into a gentle vortex.
- Gently slip the eggs one by one into the boiling water.
- Cook for about 3 minutes each for soft poached eggs.
- Using a slotted spoon, scoop the poached eggs out of the water and place on paper towel to drain.
For the hollandaise:
- Find a jug that snugly fits the head of a stick blender.
- Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the jug.
- 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 jug.
- Continue pouring until you have used all the butter and the sauce is thick and emulsified.
- Taste to adjust seasoning.
To assemble:
- Divide the chard equally on top of the portabello mushrooms.
- Follow with the salmon, a squeeze of lemon juice then top each with a poached egg.
- Spoon over the hollandaise sauce and sprinkle with chives, salt and pepper.
- Serve immediately and enjoy!
SPINACH & MUSHROOM BAKED EGGS
Serves 4
Ingredients
- 5 medium leeks, sliced
- 500g portabellini mushrooms, sliced
- 3 cloves garlic, minced
- 400g baby spinach
- 2 Tbsp butter
- 2 Tbsp flour
- 350ml milk
- 2 tsp mustard
- Pinch nutmeg
- ½ cup grated Parmesan
- 4 large free-range eggs
- Salt & pink peppercorns
- Olive oil
Method
- Preheat oven to 200˚C and prepare 4 ramekins on a baking tray.
- Blanch the spinach quickly by placing it in a colander in the sink. Pour over a freshly boiled kettle of water and then immediately rinse with cold water. Squeeze all the water out and set aside.
- In a large frying pan over high heat sauté the mushrooms in a drizzle of olive oil until golden brown. Set mushrooms aside.
- In the same pan add in the butter, leeks and garlic and cook until the leeks are tender and the garlic is fragrant. Sprinkle in the flour and stirring constantly cook the flour for a few minutes.
- Pour in the milk and stir until smooth. Bring to a simmer. Season with salt, pepper, mustard and nutmeg. Once the mixture is thick, remove from the heat.
- Stir in the mushrooms, spinach and Parmesan.
- Divide mixture between ramekins and create a well in the centre of each one. Crack an egg into each well and bake for 10-15 minutes until the eggs are cooked to your liking.
- Sprinkle with some crushed pink peppercorns and serve.
