Recipe of the day: Breakfast portabellos with soft boiled eggs, crispy kale and Hollandaise

The earthy flavour of the grilled portobello mushrooms serves as the perfect base, absorbing the delightful flavours of the dish. Begin by preparing the portabellos, grilling them to bring out their natural umami essence.

Meanwhile, gently boil the eggs until the whites are set but the yolks remain luscious and runny.

A sprinkle of salt and pepper enhances their taste. For added crunch, sauté fresh kale until it’s crispy, bringing a wonderful texture contrast to each bite.

Finally, drizzle a velvety Hollandaise sauce over the ensemble, elevating the flavours with its creamy richness. This combination is not just a feast for the taste buds but also a beautiful presentation that is sure to impress your family at breakfast.

Try this for your next breakfast with family.

Prep Time: 20 minutes 

Cook Time: 30 minutes 

Serves 4

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Ingredients

For the eggs and mushrooms

• 4 large eggs
• 200 g curly leaf kale
• 4 large portabella mushrooms/mushroom steaks

Speedy hollandaise

• 2 large egg yolks
• 1 tsp water
• 2 tsp freshly squeezed lemon juice
• 115 g butter
• 1 pinch salt
• olive oil
• salt and pepper to taste
• sesame seeds for serving

Instructions

For the boiled eggs

• Preheat oven to 180˚C, fan on.
• Bring a small pot of water to a simmer.
• Add the eggs and cook for 6.5 minutes.
• Plunge into a bowl of ice water to halt the cooking.
• When cool, peel and set aside.

For the crispy kale

• Place kale in a large mixing bowl and drizzle very lightly with olive oil.
• Season well with salt and pepper. Massage the seasoning into the kale.
• Air fry for 5 minutes at 160˚C or oven bake at 180˚C fan on for 10 min.

For the portabellos

• Brush the portabellos with olive oil and season well with salt and pepper.
• Roast in the oven for ± 10 minutes, depending on their size, until juicy and tender.

For the speedy hollandaise

• Find a vessel that snugly fits the head of a stick blender.
• E.g., a jar or a tall mug. Some stick blenders come with their own.
• Combine the egg yolks, water, lemon juice, and a pinch of salt in the bottom of the cup.
• 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 cup, lifting the stick blender’s head as you pour.
• Continue pouring until you have used all the butter and the sauce is thick and emulsified.
• Taste to adjust seasoning.
• Plate the roasted portobellos on a bed of crispy kale.
• Slice the boiled eggs and place them on top of the mushrooms.
• Sprinkle with a pinch of sesame seeds.
• Dollop generous spoonfuls of the hollandaise sauce over everything and serve.

– Recipe supplied by mushroominfo.co.za