YOUR SOLIN GENERATED RECIPE
Herb-Poached Eggs with Hollandaise on Roasted Portobello
Enjoy this elegant dish featuring perfectly poached eggs delicately infused with fresh herbs, served atop a roasted Portobello mushroom cap and drizzled with a silky homemade hollandaise sauce accented with lemon. This balanced meal delivers a harmonious blend of rich, savory flavors with a bright herbal finish, making it an ideal option at any time of day.
INGREDIENTS
4 large Whole Eggs
2 large Egg Whites
1 Large Portobello Mushroom Cap
1 large Egg Yolk (for Hollandaise)
1 teaspoon Unsalted Butter
1 teaspoon Fresh Lemon Juice
2 tablespoons Fresh Chopped Herbs (Parsley & Dill)
Salt & Pepper, to taste
PREPARATION
Preheat your oven to 400°F. Brush the Portobello mushroom cap lightly with a bit of olive oil (optional) and season with salt and pepper. Roast it in the oven for about 12-15 minutes until tender.
Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired to help the eggs set.
Crack the 4 whole eggs and add the 2 egg whites into a small bowl. Gently slide them one at a time into the simmering water, keeping them separated. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove them with a slotted spoon and set aside on a warm plate.
For the hollandaise sauce, whisk together the egg yolk, lemon juice, and chopped herbs in a heatproof bowl. Place the bowl over a pan of gently simmering water (double boiler method) and slowly whisk in the melted unsalted butter until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
Place the roasted Portobello cap on a serving plate. Arrange the poached eggs atop the mushroom, and generously drizzle with the warm hollandaise sauce.
Finish with an extra sprinkle of fresh herbs and a pinch of salt and pepper. Serve immediately and enjoy your nutritious, delectable meal.