Mushroom Benedict

Cook Time 30 minutes

Servings 2

Ingredients

4 eggs

2 tbsp white vinegar

2 thick slices of sourdough, toasted

6 portobello mushrooms

A few handfuls of baby spinach, cooked, to serve

4 sprigs lemon thyme, leaves picked plus extra to garnish

Pinch of cayenne pepper

Salt

Hollandaise

1 tbsp lemon juice 

2 egg yolks

200g butter that has been clarified 

Pinch of cayenne pepper

Salt and white pepper

Method

Preheat oven to 200°C. Arrange mushrooms in tray a drizzle with olive oil and sprinkle over lemon thyme, salt and a pinch cayenne. Roast for 15-20 minutes. Keep warm.

To make the hollandaise sauce, put the eggs and lemon juice in a large glass bowl. Place this over a pot of gently simmering water. Whisk vigorously until the mixture becomes thick, pale and creamy. Remove the bowl from the heat now and slowly trickle the clarified butter into the yolk mixture, whisking continuously. Occasionally place the bowl back over the simmering water. The mixture should now be thick and glossy. If the sauce is too thick add 1 tablespoon of water. Season the sauce well with salt, white pepper and cayenne pepper. Keep in a warm place.

In a large saucepan or pan bring water and the vinegar to the boil, then, turn down to a simmer. Gently crack eggs in a glass, one at a time and slip into the water. Poach for 3 minutes or until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.

To assemble, place spinach and mushrooms on the toasted sourdough then top with the poached eggs. Spoon over the hollandaise sauce and garnish with extra cayenne and lemon thyme.