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Indulge in a luxurious twist on the classic eggs Benedict with our recipe featuring Truffle Hollandaise and Wild Mushrooms. Perfect for brunch or a special breakfast, this dish combines rich flavors and sophisticated ingredients to delight the senses.
Ingredients
- 4 large eggs
- 2 English muffins, halved
- 200g wild mushrooms, cleaned and sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- For the Truffle Hollandaise:
- 3 egg yolks
- 1 tablespoon lemon juice
- 150g unsalted butter, melted
- 1 teaspoon black truffle oil
- Fresh chives for garnish
Preparation
Making the Truffle Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water, whisking constantly until the mixture thickens. Gradually add melted butter, whisking continuously. Remove from heat and stir in black truffle oil. Keep warm.
Cooking the Mushrooms
Heat olive oil in a skillet over medium heat. Add sliced wild mushrooms, season with salt and pepper, and sauté until golden and tender. Remove from heat.
Assembling the Dish
Toast the English muffins until golden brown. Poach the eggs in simmering water until the whites are set but the yolks remain runny. Place each muffin half on a plate, top with sautéed mushrooms, then place a poached egg on top.
Generously spoon the Truffle Hollandaise over each egg. Garnish with chopped chives and serve immediately for a decadent brunch experience.