Mushroom Benny Recipe
Two farm fresh eggs, grilled seasonal greens, grilled mushrooms and feta from White River Creamery, topped with housemade hollandaise and served with toasted baguette slices
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Ingredients
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Eggs and Greens
Hollandaise Sauce
Toasted Baguette
Method
Preparation
- 1
Prepare the Baguette
Preheat your oven to 375°F (190°C). Slice the baguette into 1/2 inch slices and place them on a baking sheet. Brush each slice lightly with olive oil.
- 2
Cooking the Eggs
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
Making the Hollandaise Sauce
- 4
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and water. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in the melted butter while whisking until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Assembly
- 5
Assemble the Dish
Place a layer of grilled seasonal greens on a plate, followed by the grilled mushrooms. Top with the poached eggs, crumbling feta cheese on top. Drizzle generously with the hollandaise sauce.
- 6
Serve
Arrange the toasted baguette slices on the side and serve immediately.
