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Mushroom Eggs Benedict

Mushroom Toast Ingredients -4 oz. mixed mushrooms, cut -2 teaspoon oil -2 cloves garlic, sliced ...

Mushroom Toast Ingredients

-4 oz. mixed mushrooms, cut

-2 teaspoon oil

-2 cloves garlic, sliced

-1/2 teaspoon salt

-2 slices of whole wheat toast, buttered

-Hollandaise sauce

-2 poached eggs

 

Hollandaise Ingredients

-6 oz. melted butter

-2 egg yolks

-1/2 tablespoon apple cider vinegar

-1/4 teaspoon black pepper

-1 clove garlic, mashed

-1/2 tablespoon hot water

-1 dash hot sauce

-1 dash Worcestershire sauce

-1/2 teaspoon salt

-1 teaspoon lemon juice

 

 

Poached Eggs Ingredients

-1/2 tablespoon white vinegar

-1 qt hot water

-2 eggs


Whole Butter Hollandaise Method

  1. Heat apple cider vinegar, black pepper and garlic until boiling. Set aside

  2. Stir in hot apple cider mix into egg yolks while whisking. Add hot water

  3. While whisking, slowly drizzle in melted butter, letting butter incorporate each time before adding more.

  4. Add hot sauce, Worcestershire sauce, salt and lemon juice.

  5. Set aside until ready to use.

 

Poached Eggs Method

  1. Bring water to a simmer and add vinegar.

  2. Break eggs into a small dish and slowly pour into simmering water. Remove from water with slotted spoon. Serve

Mushroom Toast Method

  1. Heat pan over medium high heat with oil. Add mushrooms and garlic. Cook until slightly browned on edges.

  2. Place two slices of toast on plates, distribute cooked mushrooms on toast. Top each toast with a poached egg, then drizzle each egg with hollandaise sauce.

  3. Serve warm.

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