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Portabella Eggs Benedict
Yield: 12 (2-egg) servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Egg yolks or frozen/refrigerated liquid egg yolk product |
6 oz.* |
8 to 9 yolks |
| Water |
6 oz. |
- |
| Lemon juice |
2 oz. |
- |
| Butter, softened |
1 lb. |
2 cups |
| Salt and pepper |
- |
To taste |
| Olive oil |
1 oz. |
2 Tbsp. |
| Fresh button or crimini mushrooms, sliced |
6 oz. |
- |
| Canned quartered artichokes, drained |
8 oz. |
- |
| Roasted red peppers, diced |
4 oz. |
- |
| Garlic salt |
- |
1 tsp. |
| Lemon-pepper blend |
- |
1/2 tsp. |
| Olive oil |
- |
As needed |
| Salt and pepper |
- |
To taste |
| Portabella mushroom caps, stems removed |
3 oz. each |
12 |
| Eggs |
- |
24 Large |
| Chives, chopped |
- |
3 Tbsp. |
DIRECTIONS
- Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water, and lemon juice until blended. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160°F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.
- Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt, and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
- Heat oven to 400°F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft; keep warm.
- Poach eggs in simmering acidified (1 teaspoon vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.
- For each serving, portion two eggs onto one whole portabella on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.
*If using frozen or liquid egg yolk product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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