Portabello eggs Florentine is the beautifully elegant brunch you need in your life. Photo by South African Mushroom Farmer’s Association
Portabello eggs Florentine: Feel like French royalty at brunch
It’s not just dinner that can be fancy. This portabello eggs florentine recipe is the rich and tasty brunch meal best enjoyed with friends.
Portabello eggs Florentine is the beautifully elegant brunch you need in your life. Photo by South African Mushroom Farmer’s Association
One of the world’s favourite brunch meals will always be the goodness of eggs, Benedict with it’s soft poached eggs, ham, fluffy English muffin and Hollandaise sauce. However, did you know that the eggs florentine is much older? We’ve also added something extra instead of the muffins in the form of large portabello mushrooms. This portabello eggs Florentine is going to become the new centre-piece of your Sunday brunch with friends and cocktails so you all feel like real royalty.
ALSO READ: Breakfast mushrooms with soft-boiled eggs, kale and Hollandaise
Portabello eggs Florentine suggestions
You can make your Hollaindaise sauce ahead of time and when stored, press some plastic right on top so it won’t form a skin. When you see “florentine” in a recipe, it’s often the addition of spinach but you can use Swiss chard too, depending on your preference. This recipe is as rich and layered with flavours as you could ever imagine and will be a welcome addition to the brunch festivities.
ALSO READ: Breakfast hash brown stack: The breakfast of your dreams
It’s not just dinner that can be fancy. This portabello eggs florentine recipe is the rich and tasty brunch meal best enjoyed with friends.
Portabello eggs Florentine recipe
Course: Breakfast, BrunchCuisine: FrenchDifficulty: EasyServings
2
servingsPrep time
20
minutesCooking time
20
minutesTotal time
40
minutesIngredients
4 large 4 portabello mushrooms
2 cloves 2 garlic, crushed into a paste
200 g 200 Swiss chard, roughly chopped
100 g 100 smoked salmon or trout
- For the Hollandaise sauce
2 large 2 egg yolks
1 tsp 1 water
2 tsp 2 freshly squeezed lemon juice, plus more to taste
115 g 115 butter
1 pinch 1 salt
- Extras
fresh chives, chopped, for serving
lemon wedges, for serving
salt and pepper, to taste
olive oil, for cooking
Method
- Preheat the oven to 200°C.
- Place the mushrooms on a baking tray. Drizzle with olive oil, brush with garlic and season well with salt and pepper.
- Bake for ± 10 minutes until tender.
- Meanwhile, heat another drizzle of olive oil in a medium-sized pan. Add the Swiss chard and sauté just until the chard has wilted.
- For the poached eggs
- Bring a pot of water to a boil before reducing the heat to a gentle simmer.
- Crack eggs, one at a time, into separate bowls.
- Swirl the water into a gentle vortex. Gently slip the eggs one by one into the boiling water.
- Cook for about 3 minutes each for soft poached eggs.
- Using a slotted spoon, scoop the poached eggs out of the water and place on paper towel to drain.
- For the Hollandaise sauce
- Find a jug that snugly fits the head of a stick blender.
- Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the jug.
- 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 jug. Continue pouring until you have used all the butter and the sauce is thick and emulsified. Taste to adjust seasoning.
- Assembly
- Divide the chard equally on top of the portabello mushrooms.
- Follow with the salmon, a squeeze of lemon juice then top each with a poached egg.
- Spoon over the hollandaise sauce and sprinkle with chives, salt and pepper.
- Serve immediately and enjoy!
Notes
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