Home

Egg and Mushroom Benedict

ingredients

serves 4.
2 muffins
125 g (4 oz) 1/2 cup herb butter (see below)
4 large flat field mushrooms
4 eggs
6 teaspoons white wine vinegar
1 egg yolk
125 g (4 oz) 1/2 cup butter, melted
salt and pepper
chervil sprigs, to garnish

method

1. Split muffins in half and toast on both sides under a hot grill.

2. Melt herb butter and generously brush both sides of each mushroom, then place under a hot grill and cook them for 2 minutes on each side.

3. Bring a large saucepan of water to simmering point and carefully crack the eggs into it.

4. Poach the eggs for 3-4 minutes, then remove them from the pan with a slotted spoon and drain on absorbent kitchen paper while making the sauce.

5. In a small pan, bring the vinegar and 3 teaspoons water to the boil and reduce by half.

6. Put egg yolk into a blender or food processor and process for 30 seconds, at the same time pouring in the hot vinegar.

7. Then slowly add the melted butter. Season to taste.

8. Put a mushroom on top of each half muffin, top with an egg and spoon over some of the sauce.

9. Garnish with sprigs of chervil and serve at once.

What did you think?

2 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved