Mushrooms and eggs – double the yum


SOME people are so funny when they try to justify drinking wine in the morning (to be clear, at a tasting or a meal, not in an alcohol-dependant way; that’s not funny at all) by saying “oh, it’s 12pm somewhere”. Just have the Mimosa, Sharon.

I’m going to draw a comparison with breakfast, or more specifically, all-day breakfast – because what we eat at that meal is just as good any time you fancy cracking an egg. It’s National Egg Day somewhere on June 3, but I say every day is egg day. So I’m going to share three recipes from the South African Mushroom Farmers’ Association now, which combine these two yummy ingredients, and another three later in the month for when you’re looking for some inspiration.


Serves 4 


  • 4 large eggs 
  • 1 bunch / 200g curly leaf kale 
  • 4 large portabella mushrooms / mushroom “steaks”

Speedy hollandaise: 

  • 2 large egg yolks
  • 1 tsp water
  • 2 tsp freshly squeezed lemon juice
  • 115g butter
  • 1 pinch of salt
  • Olive oil
  • Salt and pepper, to taste 
  • Sesame seeds, for serving 


  • Preheat oven to 180˚C, fan on. 

For the boiled eggs:

  • 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 portabellas:

  • Brush the portabellas 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 (like 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 portabellas 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. 


Serves 6-8


  • 2 Tbsp butter, plus extra for greasing 
  • 400g mixed cultivated mushrooms, sliced (button, portabellini or portabello)
  • 50g asparagus, sliced
  • 50g tenderstem broccoli, sliced
  • 12 XL free-range eggs
  • 1 cup Greek style plain yoghurt
  • 1 ½ cups grated hard cheese (mature cheddar, havarti & boerenkaas work well) 
  • 4 spring onions, sliced
  • 1 tsp mixed dried herbs 
  • Salt and pepper, to taste 


  • Preheat oven to 165˚C.
  • Butter and line a 22cm springform pan or tart tin. 
  • Heat the butter in a large pan over medium-high heat. 
  • When melted and foamy, add the mushrooms and cook until golden brown. Season.
  • In a large mixing bowl whisk the eggs and yoghurt together. 
  • Add in the cheese, spring onions, herbs and season well. 
  • Place cooked mushrooms, asparagus and broccoli into your prepared tin.  
  • Pour over the egg mixture and make sure everything is evenly distributed. 
  • Bake in the oven for about 1 hour until the egg is set. 
  • Allow to cool slightly before removing from the spring form tin or slicing straight out of the baking dish. Serve with a crisp green salad on the side. 


Serves 4


  • 500g mixed mushrooms (e.g white button & portabellini), sliced 
  • 1 shallot, diced
  • 2 garlic cloves, crushed
  • 1 bunch asparagus, trimmed, diced
  • ½ cup fresh peas
  • 8 XL free-range eggs 
  • 4 tsp butter
  • 100g feta cheese
  • ½ lemon
  • Micro herbs for serving
  • Salt and pepper, to taste 
  • Extra virgin olive oil 


  • Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook until golden brown. Remove a large spoonful of mushrooms and set these aside for mixing into the eggs. 
  • To the remaining mushrooms- stir in shallot and garlic and cook for 1 minute until fragrant. Add asparagus and cook for 1-2 minutes until tender crisp. Stir through peas until just cooked. Remove pan from heat, set filling aside and keep warm.
  • Whisk eggs in a large bowl, 2 at a time. Add some of the reserved cooked mushrooms.  
  • Heat a drizzle of olive oil and 1 tsp butter in a frying pan over medium-high heat. Pour in the egg and mushroom mixture and swirl to coat base. Season the eggs. Cook omelette for 1-2 minutes or until just set. 
  • Add a quarter of the warm filling to the one side. Crumble over a quarter of the feta and give everything a little squeeze of lemon juice. Close the omelette and carefully slide onto a plate. 
  • Repeat with remaining eggs to make 4 omelettes.
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