Mushroom Cape Eggs Benedict
Eggs are not only a breakfast food, but can work well for a quick Sunday dinner. On the menu today is a courgette and carrot tart, hole in one eggs and an interesting mushroom-cap eggs Benedict.
- 4 large brown mushrooms, stalks trimmed
- 60ml (4tbsp) butter, melted and sizzling hot
- 1 clove of garlic, crushed
- Hollandaise Sauce:
- 4 extra large egg yolks ( save the whites for pavlova roll)
- 200g butter, melted
- 15ml (1 tbsp) lemon juice
- Salt and white pepper
- 4 slices of ham
- 4 really fresh extra large eggs
- 15ml (1tbsp) white vinegar
- Parsley for serving
- Preheat the oven to 180 degrees C. Combine the butter with garlic and seasoning. Divide between the mushrooms spreading the butter over the caps. Bake in the oven for about 30 minutes until softened and cooked through.
- For the sauce place the egg yolks in a blender and process till blended. With the machine running slowly pour in the sizzling hot butter. Add lemon juice and seasoning and beat again. If not thickened place in a small pan over a very gentle heat and stir until the mixture coats the back of a spoon. Set aside.
- Poach the eggs by bringing a large pan of water to the boil. Add the vinegar and with a spoon create a swirl in the pan of water. Crack each egg into a cup and gently pour into the water. Continue with the other eggs. Poach for 3-4 minutes for soft eggs and longer for harder yolks.
- Remove eggs with a slotted spoon.
- To serve place the mushroom on the plate. Top with a slice of ham, then a poached egg and lastly spoon over the Hollandaise sauce. Garnish with parsley and serve.