Mushrooms on toast with poached eggs and hollandaise

source: gourmettraveller mag jun 2012


You'll need to begin this recipe a day ahead
Prep time 25 mins, cook 35 mins + infusing
Serves 4


100 ml olive oil
400 g mixed mushrooms (e.g. pine and chestnut)
40 g butter, coarsely chopped
2 shallots, finely chopped
1 clove garlic, finely chopped
2 tsp thyme
1 tbsp finely chopped chives + garnish
8 eggs
splash of white vinegar
4 thick slices sourdough bread
softened butter to serve


hollandaise sauce
1 1/2 shallots, finely diced
50 ml white wine vinegar
1 tsp black peppercorns crushed
1 tarragon sprig
125 g butter, coarsely chopped
2 egg yolks
tabasco sauce to taste


For hollandaise sauce, simmer shallot, vinegar, pepper and tarragon in a small saucepan over medium heat until reduced by half (2-3 mins). Set aside to cool, then refrigerate to infuse 6 hours - overnight. Heat butter in a saucepan over low heat, skimming to remove milk solids (discard) until clear (12-15 mins), straight through a fine sieve lined with muslin, set aside and keep warm.


Whisk yolks, vinegar reduction and 1 tbsp water in a heatproof bowl over simmering water until thick and emulsified (3-4 mins). Slowly add butter in a thin steady stream, whisking until all is incorporated. Thin to sauce consistency with a little warm water if necessary, add Tabasco to taste, cover and keep warm.


Heat oil in a large frying pan over medium-high heat, add mushrooms, cook until just golden (2-3 mins), season to taste and set aside on absorbent paper. Wipe pan with absorbent paper, reduce heat to medium, add butter and heat until foaming. Add shallot, garlic and thyme, stir continuously until shallot is tender (1-2 mins), add mushrooms and chives, season to taste and keep warm.


Preheat grill to medium-high heat and grill bread until golden (1 -2 mins each side).


Meanwhile, poach eggs in a large saucepan of simmering water with a splash of vinegar over medium heat until soft-poached (2 1/2 mins) then drain on absorbent paper.


To serve, spread toast with butter, top with mushroom mixture, then poached eggs, spoon hollandaise sauce over and scatter with chives.