Mushroom Eggs Benedict
Yield Serves 2
- Neutral oil, we used avocado oil
- 1 lb LaVita mushroom trimmed and roughly chopped
- Kosher salt and freshly ground black pepper
- 1 teaspoon fresh thyme leaves, chopped
- 2 English muffins, split
- 1 teaspoon white vinegar
- 4 eggs
- Chopped soft herbs, for garnish
- Smoked paprika, for garnish
- For the Hollandaise
- 3 large egg yolks
- 1 scant tablespoon warm water
- 1 teaspoon lemon juice
- 8 tablespoons Butter
Recipe notes
Our chef’s mixed mushrooms are the perfect addition to this eggs Benedict recipe, and they play so well with our signature black truffle butter—the secret ingredient of our luxurious hollandaise sauce
I. Heat a few tablespoons of oil in a large skillet over medium-high heat. Add mushrooms, turning to coat; season with salt and pepper. Sauté mushrooms until their water has expelled and evaporated. Add thyme and continue to saute until golden brown. Remove from heat and set aside.
II. Poach the eggs: Bring a few inches of water to a gentle simmer in a straight-sided skillet. Line a plate with paper towels and set aside.
III. Add ½ teaspoon of white vinegar to each of 4 ramekins or teacups. Working one at a time, crack an egg into a mesh strainer over the sink to remove loose whites. Place the egg into a prepared ramekin and repeat with the remaining eggs. Let the eggs sit in the ramekins for 2 minutes.
IV. Gently swirl the simmering water with a spoon, then carefully drop in each egg, one at a time. Poach until whites are set and yolks are cooked to your preference, about 3 minutes for poached soft, 4-5 minutes for poached medium. Remove eggs with a slotted spoon and place onto the prepared plate. Tent with foil.
V. Make the hollandaise: Combine egg yolks, warm water, and lemon juice in the pitcher of a high-speed blender. In a small saucepan over medium heat, melt the truffle butter until completely liquid but not browned.
VI. Blend egg yolk mixture until frothy, then with the blender running, slowly pour in truffle butter in a thin stream. Blend until the sauce is thick, smooth, and emulsified. This should only take a minute. Season to taste with salt and pepper, if needed.
VII. Assemble: Place English muffins on serving plates and top each half with sautéed mushrooms. Place a poached egg on top, then spoon over truffle butter hollandaise. Garnish with herbs and smoked paprika. Serve immediately.
VIII. Recipe Tips: Use the freshest eggs possible, straight from the fridge, for whites that stay together and hold their shape. Eggs can be poached up to a day ahead of time. Once poached, remove eggs to an ice water bath, cover, and refrigerate. To serve, remove eggs with a slotted spoon and warm in simmering water, about 30 seconds.