Chestnut mushroom eggs Benedict

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Chestnut mushroom eggs Benedict

A decadent meat-free breakfast or brunch treat that gives a classic eggs Benedict a mushroomy upgrade.

Ingredients

  • 300 g chestnut mushrooms
  • 1 knob of butter
  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp tarragon, chopped
  • 1 tbsp chives, chopped
  • 2 English muffins
  • 10.6 oz chestnut mushrooms
  • 1 knob of butter
  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp tarragon, chopped
  • 1 tbsp chives, chopped
  • 2 English muffins
  • 10.6 oz chestnut mushrooms
  • 1 knob of butter
  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp tarragon, chopped
  • 1 tbsp chives, chopped
  • 2 English muffins
For the béarnaise
  • 150 g butter, room temperature
  • 1 tsp vinegar
  • 2 egg yolks
  • 1 pinch salt and ground white pepper
  • 5.3 oz butter, room temperature
  • 1 tsp vinegar
  • 2 egg yolks
  • 1 pinch salt and ground white pepper
  • 5.3 oz butter, room temperature
  • 1 tsp vinegar
  • 2 egg yolks
  • 1 pinch salt and ground white pepper

Details

  • Cuisine: British
  • Recipe Type: Brunch
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

For the mushrooms:

  1. Heat oil in a frying pan over a medium high heat. Add mushrooms, cook until golden and there is little moisture remaining. Remove and set aside.
  2. Reduce heat to medium and in the same pan melt butter.
  3. Add shallot and garlic and cook until tender, 1-2 minutes. Then add the mushrooms back in along the tarragon. Season with salt and pepper and set aside (keep warm).

To make the béarnaise:

  1. Pour a few centimetres (about an inch) of water into a saucepan and bring to a low simmer.
  2. Select a heat proof mixing bowl that will comfortably sit on top of the saucepan, well above the water to create a bain-marie.
  3. Place the egg yolks and vinegar in the heatproof bowl and beat the eggs with a whisk until fluffy.
  4. In another saucepan, melt the butter carefully.
  5. In a steady stream, slowly add the melted butter to your egg mixture, continually stirring.
  6. Once incorporated, remove the bowl from the pan and season with salt and white pepper. Keep béarnaise warm on the residual steam from the saucepan, removed from the heat.

To poach the eggs:

  1. Fill a small saucepan with 8cm/3in of water and bring to boil. Add a splash of vinegar and with a whisk, furiously spin the water to create a whirlpool.
  2. Immediately drop the egg into the centre of the vortex and cook until the whites are set and the yolks are still soft, about 2-4 minutes.
  3. Remove with a slotted spoon.

To assemble:

  1. Slice the English muffins and toast.
  2. Spread a little of the béarnaise over the toasted muffin.
  3. Top with mushrooms, the poached egg and a spoonful of warm béarnaise.
  4. Top with chives and serve immediately.

The UK and Ireland Mushroom Producers has partnered with Matt Tebbutt to encourage the nation to be more sustainable during the Christmas period and inspire the nation to cook flavourful food that highlights the versatility of mushrooms in recipes. For more information on sustainability and recipe inspiration, head to @mushroom.miles on Instagram.

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