Eggs Champignon

Recipe by kzbhansen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Hollandaise Sauce:
  • Place egg yolks, lemon juice and seasonings in a blender.
  • Heat butter in small saucepan until foaming but dont let burn.
  • Cover blender and blend at top speed for 3 seconds.
  • Remove nob from top and pour butter in a thin stream of droplets into blender while blender is going at top speed.
  • Makes 3/4 Cups of sauce.
  • Eggs recipe:
  • Melt 1 stick of butter in saucepan with garlic if desired and saute sliced mushrooms until done.
  • With slotted spoon remove mushrooms from butter, reserving butter to saute the mushroom caps.
  • Saute mushroom caps.
  • Spread cooked sliced mushrooms on toast.
  • Poach eggs.
  • Put poached egg on top of mushrooms slices on the toast.
  • Pour hollandaise sauce over all.
  • Garnish with the sauteed mushroom caps.
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