Eggs Florentine on Portobellos

by People Magazine

Eggs Florentine on Portobellos

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


FOUR large fresh Portobello mushrooms, cleaned and trimmed
ONE tablespoon olive oil
100g baby spinach, washed
FOUR poached eggs
50g soft goats’ cheese

Hollandaise Sauce

100g butter
TWO egg yolks
SQUEEZE of lemon juice


HEAT oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes. Quickly wilt the spinach in a pan for a few minutes while the eggs poach. Place mushrooms on plates, top with spinach, crumble cheese over, add a poached egg and then spoon on Hollandaise. Serve immediately.

MELT the butter then remove from heat and set aside. In a bowl over a pan of barely simmering water, whisk egg yolks until foaming. Don’t let them overheat. Take the pan off the heat from time to time and scrape down the sides with a spatula. Whisk in a small amount of warm butter, repeating until it’s all incorporated and resembles mayonnaise. Season and add lemon juice to taste. Keep warm over the hot water.

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