Description
A classic breakfast with a spicy twist.
Ingredients
- FOR THE MUSHROOM BENEDICT:
- ¼ cups Olive Oil
- 4 whole Whole Portobello Mushroom Caps
- 1 pinch Salt
- 4 cups Fresh Spinach, Chopped
- ¼ cups Chopped Onions
- 3 cloves Garlic, Minced
- 4 whole Eggs
- 1 whole Roma Tomato
- FOR THE HOLLANDAISE:
- 4 Tablespoons Melted Butter
- 4 whole Egg Yolks
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Room Temperature Water
- 1 teaspoon Sriracha Sauce
- Salt And Pepper, To Taste
Preparation
In a pan over medium-high heat, add the oil and allow it to get hot but not smoking. Place the mushrooms in the pan. If the pan is two small for all of the mushrooms to fit, cook them in two batches. Turn the mushrooms once the bottom has turned dark and has softened, about 4 minutes. Sprinkle with salt and allow it to cook on the other side until the entire mushroom is dark, soft and cooked all the way through. Remove cooked mushrooms from pan and add the spinach, onions and garlic into the pan, cooking until soft. Keep warm until ready to serve.
For the sauce: Melt the butter in the microwave — heat it for 30 seconds, then check it and heat it for a few additional seconds if needed, until melted. Set aside.
In a good quality sauce pan, add the egg yolks, lemon juice and water and whisk quickly and continually over low heat until it’s frothy and doubled in size (this is an arm workout, be prepared). You don’t want too much heat or you’ll have scrambled eggs. If you need to step away for even a second, or if it’s getting to hot, remove the pan from the heat. While continuing to whisk, slowly add the butter in a steady stream. Continue to whisk until thickened, and almost doubled. If your sauce gets too dry and thick, you can add a few tablespoons of water. Add the sriracha hot sauce, and salt and pepper to taste.
Poach the eggs in a pot of lightly salted simmering water.
Place the mushroom on a plate, top with the spinach mixture, then a tomato slice, then poached egg and drizzle with hollandaise.
