Portabello Eggs Florentine

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:

1. Preheat the oven to 200°C.
2. Place the mushrooms on a baking tray.
3. Drizzle with olive oil, brush with garlic and season well with salt and pepper.
4. Bake for ± 10 minutes until tender.
5. Meanwhile, heat another drizzle of olive oil in a medium-sized pan.
6. Add the swiss chard and sautéjust until the chard has wilted.
7. For the poached eggs:Bring a pot of water to a boil.
8. Reduce the heat to a gentle simmer.Crack eggs, one at a time, into separate bowls.
9. Swirl the water into a gentle vortex.
10. Gently slip the eggs one by one into the boiling water.
11. Cook for about 3 minutes each for soft poached eggs.
12. 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

‘We bring you the latest Garden Route, Hessequa, Karoo news’