Mushroom Eggs Benedict
This rich and decadent mushroom eggs benedict will be a showstopper at your next Sunday brunch. Toasted and fluffy English muffins are topped with tasty cold cuts, meaty mushrooms, perfectly poached eggs, and a velvety hollandaise sauce.
Ingredients
- 1 tbsp olive oil
- 3 tbsps white vinegar
- 2 large eggs
- 2 English muffins toasted
- 4 slices Capocollo
- 3-4 button mushrooms
For the hollandaise sauce:
- 1 egg yolk
- 2 tbsp unsalted butter
- 1/2 tsp lemon juice
- 1/4 tsp water
- Salt to taste
Instructions
- In a small skillet, heat olive oil and add mushrooms. Saute them until golden brown and set aside.
- Add an inch of water to a small pot and bring it to a light simmer.
- Add the egg yolks into a bowl that fits perfectly in the pot without touching the bottom.
- Place the bowl on top of the pot and add water, salt, and lemon juice to the egg yolks.
- Beat the ingredients together for 30 seconds, then remove from heat, continuing to whisk until the color lightens.
- Place it back on the heat and continue to whisk until it starts to thicken.
- At this point, add the unsalted butter little by little, allowing it to melt, and whisk.
- Continue this process until everything is well combined. Set the hollandaise sauce aside.
- Bring water to a simmer in a deep saucepan. Once it’s simmering, add the vinegar.
- Crack the eggs into separate ramekins.
- With a spoon, stir the water briskly to form a vortex and slide an egg into the middle of the vortex.
- Cook the egg for 2-3 minutes, or until poached to preference, and then remove with a slotted spoon.
- Repeat for the second egg, creating another vortex with the water.
- Add 2 slices of Capocollo over each toasted English muffin, followed by the sauteed mushrooms, and the poached eggs.
- Spoon the hollandaise sauce over the eggs and garnish it with parsley
- Serve and enjoy!
Notes
While making the hollandaise sauce, it is very important that you keep it warm and continuously whisk!
If hollandaise sauce is not your thing, fret not! There are other alternatives. You can make a simple cheese sauce using Gruyere.
Personally, I think the meat ties the mushroom eggs benny together nicely. Here I use Capocollo, but any kind of ham will do.
For the meat, you can use bacon, prosciutto, or any kind of salty meat. If you’re a vegetarian or not a big meat eater, feel free to leave it out and add some spinach to compliment those mushrooms.
Nutrition
Calories: 832kcalCarbohydrates: 54gProtein: 32.2gFat: 54.3gSaturated Fat: 22.4gCholesterol: 658mgFiber: 4.5gSugar: 6.5g
Tried this recipe?Let us know how it was!