Casserole Champignons, Grelots, Œuf Poché, Hollandaise Recipe
Ajout de saucisses: $25.00
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Ingredients
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Casserole Ingredients
Hollandaise Sauce Ingredients
Poached Eggs Ingredients
Method
Casserole Directions
- 1
Prepare the Casserole
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and small onions, and sauté until they are soft and slightly caramelized, about 5-7 minutes.
- 2
Add Sausages
Stir in the cooked and sliced sausages, garlic, salt, and pepper. Cook for an additional 3-5 minutes, until heated through.
- 3
Transfer to Baking Dish
Transfer the mixture to a baking dish and sprinkle with chopped parsley. Set aside while preparing the hollandaise sauce.
Hollandaise Sauce Directions
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and continue to whisk until the mixture thickens and doubles in volume.
- 5
Incorporate Butter
Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with a pinch of salt.
Poached Eggs Directions
- 6
Poach the Eggs
In a saucepan, bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny.
- 7
Assemble the Dish
Remove the poached eggs with a slotted spoon and place them on top of the casserole mixture. Drizzle the hollandaise sauce over the top and serve immediately.
