Mushroom Benny Recipe

Prepare mushrooms

Preheat oven or skillet to medium-high. Clean portobello caps with a damp cloth, remove stems, and scrape out gills if desired. Brush both sides with 1 tbsp olive oil, sprinkle with 1/4 tsp salt and a pinch of pepper. Sear in a hot skillet 3-4 minutes per side until browned and slightly softened, or roast in a 200°C (400°F) oven for 10-12 minutes. In the last minute of cooking, add 1 tsp minced garlic and 1 tbsp butter to the pan, basting the mushrooms to glaze them. Keep warm.

Toast English muffins

Split and lightly toast the English muffins until golden. Butter each half lightly with remaining butter (about 1 tbsp divided) and keep warm.

Poach eggs

Bring a wide shallow pan with about 4–5 cm (1.5–2 in) of water to a gentle simmer. Add 2 tsp white wine vinegar and a pinch of salt. Create a gentle whirlpool with a spoon, crack one egg into a small bowl and slip it into the center, repeat for second egg (or poach sequentially). Poach 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel-lined plate.

Make Khao Soi Hollandaise

In a small heatproof bowl, whisk together 2 egg yolks, 1 tsp mild curry (khao soi) paste, and 2 tsp lemon juice until combined. Set a pot of water to a gentle simmer and place the bowl over it (double-boiler), ensuring the bowl doesn't touch the water. Whisk constantly until the yolks thicken slightly (about 1-2 minutes). Slowly drizzle in 2 tbsp melted butter whisking continuously to emulsify. Once thick and glossy, whisk in 30 ml coconut milk to incorporate a subtle coconut note and thin slightly. If too thick, add 1-2 tsp warm water to reach a pourable hollandaise consistency. Season with 1/4 tsp salt and 1/8 tsp pepper. Stir in 1 tbsp finely chopped cilantro. Keep warm over the still-warm (but not hot) water, whisking occasionally.

Assemble Mushroom Benny

Place toasted English muffin halves on plates. Top each muffin half with a seared portobello cap. Gently place a poached egg on each mushroom. Spoon 2-3 tablespoons of the Khao Soi hollandaise over each egg and mushroom. Garnish with sliced scallions and a light sprinkle of black pepper.

While mushrooms cook, parboil diced potatoes in salted water for 6 minutes until just tender but not falling apart. Drain and let steam dry for 1-2 minutes. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and sauté 1-2 minutes until translucent. Add parboiled potatoes, spread in a single layer, and cook without stirring for 3-4 minutes to get a crisp side. Toss and continue to fry 6-8 minutes, stirring occasionally, until well-browned and crispy. Season with smoked paprika, 3/4 tsp salt, and 1/4 tsp pepper. Keep warm and serve alongside the eggs.

Toss 2 cups mixed greens and halved cherry tomatoes with about 2 tsp lemon vinaigrette just before serving. Season to taste with a pinch of salt and a grind of pepper. Place on plate as a light side salad.

Combine 1 cup mixed bite-sized fresh fruit in a bowl. If desired, drizzle 1 tsp honey and 1/2 tsp lime juice, toss gently. Portion into a small ramekin and serve chilled alongside the plate.