Savory Mushroom Eggs Benedict is a delightful twist on the classic brunch favorite. With creamy avocado, earthy mushrooms, and a luscious hollandaise, this dish turns any morning into a special occasion. Simple yet indulgent, it's perfect for impressing guests or treating yourself.
English muffins provide the perfect base with their chewy texture and slight sweetness. Olive oil is used to sauté the mushrooms, enhancing their flavor and adding a healthy fat. A mix of mushrooms like cremini, shiitake, or oyster adds depth and umami to the dish. Avocado brings a creamy, fresh element that complements the rich flavors. Eggs are poached to perfection, with runny yolks that blend beautifully with the sauce. White vinegar helps the egg whites set quickly while poaching. Unsalted butter in the hollandaise sauce ensures a rich but balanced flavor. Egg yolks and lemon juice are the base for the hollandaise, providing a creamy, tangy sauce. Cream cheese adds a tangy layer beneath the avocado. Finally, a sprinkle of chopped chives adds a fresh, oniony finish.
This Savory Mushroom Eggs Benedict pairs beautifully with a light side salad dressed in lemon vinaigrette for a refreshing contrast. A glass of fresh-squeezed orange juice or a mimosa can complement the rich flavors wonderfully. For a heartier meal, serve alongside crispy hash browns or roasted tomatoes.
Start by heating a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms, stirring occasionally, until they turn golden brown, which should take about five minutes. Season them with a dash of salt and pepper to enhance their flavors. While the mushrooms are cooking, prepare a pot of simmering water with a tablespoon of white vinegar. This is where you'll poach the eggs shortly.
Once your mushrooms are done, crack each egg gently into the simmering water. Let them poach for about 3-4 minutes if you like those runny yolks, but feel free to adjust the time according to your preference. While the eggs are poaching, set up a double boiler. Whisk together the egg yolks and lemon juice, then slowly drizzle in the melted butter while whisking constantly. Keep going until you have a thick, creamy hollandaise sauce. Season the sauce with a pinch of salt and a hint of cayenne pepper for a subtle kick.
Now, it's assembly time! Spread a generous tablespoon of cream cheese on each half of your toasted English muffins. Layer on the sliced avocado, followed by a spoonful of the sautéed mushrooms. Carefully place a poached egg on top, then drizzle with your freshly made hollandaise sauce. Finish with a sprinkle of chopped chives for that fresh, herby touch. Serve immediately and enjoy the symphony of flavors.
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