BREAKFAST MUSHROOMS WITH SOFT-BOILED EGGS, KALE AND HOLLANDAISE
Breakfast is the greatest and when you’ve got time to create something special on the weekend, you need eggs, mushrooms and a whole lot of other fun ingredients. If you love eggs Benedict, you’ll adore these breakfast mushrooms with soft-boiled eggs, crispy kale and Hollandaise. There’s something special about a gooey egg and Hollandaise sauce that just works so well together from one iconic meal and throwing mushrooms in there just elevates it.
ALSO READ: Spicy portabello shakshuka: A classic fully-loaded breakfast
Breakfast mushrooms with soft-boiled eggs tips
If you love your air fryer, you’re going to enjoy this recipe because the kale and mushrooms cook at the same rate, but it is a good idea to check them. If you’ve ever wanted to make a soft-boiled egg, this recipe will teach you how, along with a speedy Hollandaise sauce that’s buttery and zesty, just like you’ve imagined it to be. The mushrooms, kale and eggs are packed with protein, vitamins and minerals but the rich and indulgent flavours are exactly what you’re actually looking for when having brunch with your favourit people.
ALSO READ: Roasted mushrooms and asparagus
Get your meals prepared for National Egg Day with this breakfast mushrooms with soft-boiled eggs, kale and Hollandaise sauce recipe.
Breakfast mushrooms with soft-boiled eggs recipe
Recipe by Gary Dunn Course: BreakfastCuisine: GlobalDifficulty: Easy4
servings20
minutes20
minutes40
minutesIngredients
4 lerge 4 eggs
200 g 200 curly leaf kale
4 large 4 portabella mushrooms / mushroom “steaks”
- For the speedy hollandaise
2 large 2 egg yolks
1 tsp 1 water
2 tsp 2 freshly squeezed lemon juice
115 g 115 butter
pinch of salt
- Extras
olive oil
salt and pepper, to taste
sesame seeds, for serving
Method
- Preheat oven to 180˚C, fan on. (Same with air-fryer)
- For the eggs
- Bring a small pot of water to a rolling boil. 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. Air-fry 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. E.g. 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.
- Assembly
- 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.
Notes
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2023-05-30T09:10:10Z dg43tfdfdgfd