Spice up your next breakfast experience with this Portabello Eggs Florentine recipe.
This recipe serves 2.
Ingredients
- 4 large portabello mushrooms
- 2 garlic cloves, crushed into a paste
- 200 g swiss chard, roughly chopped
- 100 g smoked salmon or trout
Ingredients to make hollandaise:
- 2 large egg yolks
- 1 tsp water
- 2 tsp freshly squeezed lemon juice, plus more to taste
- 115 g butter
- 1 pinch of salt
Additional ingredients for the eggs florentine:
- Fresh chives, chopped, for serving
- Lemon wedges, for serving
- Salt and pepper, to taste
- Olive oil, for cooking
How To Make Portabello Eggs Florentine – 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 until the chard has just wilted.
How to make 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 a paper towel to drain.
How to make 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 mushroom eggs florentine:
- Divide the chard equally on top of the portabello mushrooms.
- Follow with the salmon, a squeeze of lemon juice, and then top each with a poached egg.
- Spoon over the hollandaise sauce and sprinkle with chives, salt and pepper.
- Serve immediately and enjoy!
Portabello Eggs Florentine Recipe Notes
This Portabello Eggs Florentine
is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.
They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.
Why mushrooms?
These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!
You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.
We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!
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