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“Poached eggs on toast with mushrooms smothered in hollandaise sauce. YUM”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Hollandaise Sauce:
  2. Place egg yolks, lemon juice and seasonings in a blender.
  3. Heat butter in small saucepan until foaming but dont let burn.
  4. Cover blender and blend at top speed for 3 seconds.
  5. Remove nob from top and pour butter in a thin stream of droplets into blender while blender is going at top speed.
  6. Makes 3/4 Cups of sauce.
  7. Eggs recipe:
  8. Melt 1 stick of butter in saucepan with garlic if desired and saute sliced mushrooms until done.
  9. With slotted spoon remove mushrooms from butter, reserving butter to saute the mushroom caps.
  10. Saute mushroom caps.
  11. Spread cooked sliced mushrooms on toast.
  12. Poach eggs.
  13. Put poached egg on top of mushrooms slices on the toast.
  14. Pour hollandaise sauce over all.
  15. Garnish with the sauteed mushroom caps.

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