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
Portabello Eggs Florentine Recipe
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:
- Preheat the oven to 200°C.
- Place the mushrooms on a baking tray.
- Drizzle with olive oil, brush with garlic and season well with salt and pepper.
- Bake for ± 10 minutes until tender.
- Meanwhile, heat another drizzle of olive oil in a medium-sized pan.
- Add the swiss chard and sauté just until the chard has wilted.
For the poached eggs:
- Bring a pot of water to a boil.
- Reduce the heat to a gentle simmer.
- Crack eggs, one at a time, into separate bowls.
- Swirl the water into a gentle vortex.
- Gently slip the eggs one by one into the boiling water.
- Cook for about 3 minutes each for soft poached eggs.
- Using a slotted spoon, scoop the poached eggs out of the water and place on paper towel to drain.
For the hollandaise:
- Find a jug that snugly fits the head of a stick blender.
- Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the jug.
- 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 jug.
- Continue pouring until you have used all the butter and the sauce is thick and emulsified.
- Taste to adjust seasoning.
To assemble:
- Divide the chard equally on top of the portabello mushrooms.
- Follow with the salmon, a squeeze of lemon juice then top each with a poached egg.
- Spoon over the hollandaise sauce and sprinkle with chives, salt and pepper.
Serve immediately and enjoy!
