OUDTSHOORN NEWS - Indulge in a luxurious brunch experience with this exquisite recipe for Portabello Eggs Florentine. Combining earthy portabello mushrooms, vibrant Swiss chard, and delicately poached eggs topped with a velvety hollandaise sauce, this dish elevates classic flavors to new heights.
Each element is carefully crafted to deliver a symphony of textures and tastes, creating a memorable dining experience for two.
So, let's embark on a culinary journey and master the art of creating this delectable Portabello Eggs Florentine together.
Portabello Eggs Florentine
Serves 2
Ingredients:
- 4 large portabello mushrooms
- 2 garlic cloves, crushed into a paste
- 200g swiss chard, roughly chopped
- 100g smoked salmon or trout
Hollandaise:
- 2 large egg yolks
- 1 tsp water
- 2 tsp freshly squeezed lemon juice, plus more to taste
- 115g butter
- 1 pinch of salt
- 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 sautéjust until the chard has wilted.
- For the poached eggs:Bring a pot of water to a boil.
- Reduce 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 todrain.
For the hollandaise:
- Find a jug that snugly fits the head of a stick blender
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