Serves 4
Ingredients:
- 4 large eggs
- 1 bunch / 200g curly leaf kale
- 4 large portabella mushrooms / mushroom “steaks”
Speedy hollandaise:
- 2 large egg yolks
- 1 tsp water
- 2 tsp freshly squeezed lemon juice
- 115g butter
- 1 pinch of salt
Olive oil
Salt and pepper, to taste
Sesame seeds, for serving
Method:
Preheat oven to 180˚C, fan on.
For the boiled eggs:
- Bring a small pot of water to a simmer.
- Add the eggs and cook for 6.5 minutes.
- Plunge into a bowl of ice water to halt the cooking.
- When cool, peel and set aside.
For the crispy kale:
- Place kale in a large mixing bowl and drizzle very lightly with olive oil.
- Season well with salt and pepper.
- Massage the seasoning into the kale.
- Airfry for 5 minutes at 160˚C or oven bake at 180˚C fan on, for 10 min.
For the portabellas:
- Brush the portabellas with olive oil and season well with salt and pepper.
- Roast in the oven for ± 10 minutes, depending on their size, until juicy and tender.
For the speedy hollandaise:
- Find a vessel that snugly fits the head of a stick blender.
- E.g a jar or tall mug. Some stick blenders come with their own.
- Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the cup.
- Melt butter in a small saucepan over high heat, until bubbling. Remove from the heat.
- Place the head of the stick blender into the bottom of the cup and turn it on.
- With the blender constantly going, slowly drizzle the hot butter into the cup, lifting the stick blender’s head as you pour.
- Continue pouring until you have used all the butter and the sauce is thick and emulsified.
- Taste to adjust seasoning.
Plate the roasted portabellas on a bed of crispy kale.
Slice the boiled eggs and place on top of the mushrooms.
Sprinkle with a pinch of sesame seeds.
Dollop generous spoonfuls of the hollandaise sauce over everything and serve.
Recipe supplied by SAMFA. Visit South African Mushroom Farmers’ Association’s website for more mouth-watering recipes.