Eggs and mushrooms, a dynamic duo of nature’s goodness, come together to create a delectable and nutritious meat-free meal that is not only easy to prepare but also incredibly satisfying.
Whether you’re looking to kickstart your day with a wholesome breakfast or indulge in a savory dinner, eggs and mushrooms are the perfect companions for any time of the day or night.
What makes this culinary pairing even more remarkable is the fact that both eggs and mushrooms offer an array of health benefits while remaining budget-friendly. They are rich sources of protein and vitamin D, essential nutrients that play a crucial role in maintaining a healthy body. Additionally, eggs and mushrooms boast significant amounts of thiamin, riboflavin, pantothenic acid, and Vitamin B6, making them a nutritional powerhouse.
When it comes to preparing a meal featuring eggs and mushrooms, the possibilities are endless and we’ve highlighted three delicious recipes below:
- Breakfast Portabellas with Soft Boiled Eggs, Crispy Kale & Hollandaise
- Double Mushroom Omelette
- Portabello Eggs Florentine
Breakfast Portabellos with Soft Boiled Eggs, Crispy Kale & Hollandaise Recipe
Serves 4
Ingredients:
- 4 large eggs
- 1 bunch / 200g curly leaf kale
- 4 large portabella mushrooms / mushroom “steaks”
Speedy hollandaise:
- 2 large egg yolks
- 1 tsp water
- 2 tsp freshly squeezed lemon juice
- 115g butter
- 1 pinch of salt
- Olive oil
- Salt and pepper, to taste
- Sesame seeds, for serving
Method:
- Preheat oven to 180˚C, fan on.
For the boiled eggs:
- Bring a small pot of water to a simmer.
- Add the eggs and cook for 6.5 minutes.
- Plunge into a bowl of ice water to halt the cooking.
- When cool, peel and set aside.
For the crispy kale:
- Place kale in a large mixing bowl and drizzle very lightly with olive oil.
- Season well with salt and pepper.
- Massage the seasoning into the kale.
- Airfry for 5 minutes at 160˚C or oven bake at 180˚C fan on, for 10 min.
For the portabellas:
- Brush the portabellas with olive oil and season well with salt and pepper.
- Roast in the oven for ± 10 minutes, depending on their size, until juicy and tender.
For the speedy hollandaise:
- Find a vessel that snugly fits the head of a stick blender.
- E.g a jar or tall mug. Some stick blenders come with their own.
- Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the cup.
- Melt butter in a small saucepan over high heat, until bubbling. Remove from the heat.
- Place the head of the stick blender into the bottom of the cup and turn it on.
- With the blender constantly going, slowly drizzle the hot butter into the cup, lifting the stick blender’s head as you pour.
- Continue pouring until you have used all the butter and the sauce is thick and emulsified.
- Taste to adjust seasoning.
- Plate the roasted portabellas on a bed of crispy kale.
- Slice the boiled eggs and place on top of the mushrooms.
- Sprinkle with a pinch of sesame seeds.
- Dollop generous spoonfuls of the hollandaise sauce over everything and serve.
