Wild Mushroom & Caramelized Onion Benedict Recipe

Caramelize Onions and Cook Mushrooms

Thinly slice the onion and sauté in butter over low heat until caramelized, about 15 minutes. Add the wild mushrooms, salt, and pepper, and cook until mushrooms are soft, about 5-7 minutes.

Poach Eggs

Poach the eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.

Assemble Benedict

Toast the English muffins and top each half with the mushroom and onion mixture, followed by a poached egg. Drizzle with truffled hollandaise.

Garnish

Garnish with chopped parsley.

Prepare Potatoes

Preheat the oven to 200°C (400°F). Boil baby potatoes until fork-tender, about 15 minutes. Drain and let cool slightly.

Roast Potatoes

Toss the cooled potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast until golden and crispy, about 25-30 minutes.

Add Parmesan

Sprinkle with grated parmesan cheese and return to the oven for an additional 5 minutes until cheese is melted.

Whisk Egg Yolks

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water, whisking constantly until the mixture thickens.

Finish Hollandaise

Gradually whisk in melted butter until the sauce is thick and creamy. Stir in truffle oil, salt, and white pepper to taste.

Prepare Salad

In a bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Toss to combine.

Char Tomatoes

Drizzle vine tomatoes with olive oil, sprinkle with salt, and grill or broil until charred, about 5-7 minutes.