Mushroom and Poached Egg Marmite Crumpet With Hollandaise Sauce Recipe

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Mushroom and Poached Egg Marmite Crumpet With Hollandaise Sauce
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Ingredients
11
Count
Nutrition
462
Calories
Total time
40
Minutes
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Ingredients:

  • 1 tbsp butter
  • 3 tbsp marmite
  • 4 eggs
  • 175 g butter
  • 1 lemon , juice of
  • 1/2 tsp salt

Directions:

  1. Hollandaise sauce-.
  2. (makes about 200ml – 7 fl oz).
  3. Method (sauce) -.
  4. Clarify the butter by melting it until its solids have become separated from the rich yellow oil. Remove from the heat and leave to cool until just warm.
  5. Most of the solids will now be at the base of the pan. Any other solids on top can be skimmed away.
  6. Place the egg yolks in a bowl and add 2 tablespoons of warm water with half of the lemon juice. Whisk over a pan of simmering water to a thick ribbon stage, almost the consistency of softly whipped cream.
  7. Remove from the heat and slowly add the clarified butter, whisking vigorously. This will emulsify the butter into the egg yolk mixture. If the sauce seems too thick and almost sticky while adding the butter, loosen slightly with another squeeze of lemon juice or water.
  8. Season with salt and Cayenne or white pepper and add the remaining lemon juice, if needed, to enrich the total flavour.
  9. The sauce is now ready to serve. For a guaranteed smooth, silky, finish, strain through a sieve.
  10. Mushrooms and crumpets-.
  11. Method-.
  12. Trim the flat mushrooms, removing the central stalk. To each, flat side up, with butter and season with salt and pepper. The mushrooms can now be placed under a pre-heated grill, cooking for 6-8 minutes and tender.
  13. Meanwhile, spread a little butter over each of the crumpets, spreading Marmite liberally on top. A few minutes before the mushrooms are cooked, the crumpets can be toasted beneath the grill, allowing the Marmite and butter to melt through as they warm.
  14. To assemble, place the flat mushrooms on top of the crumpets along with the warmed poached eggs. Spoon the hollandaise sauce over each and the dish is ready to serve.
  15. Poached eggs-.
  16. Method-.
  17. Fill a large, deep saucepan with water (replace up to one-third with vinegar should it be required).
  18. Bring to a rapid simmer and whisk vigorously in a circular motion. Crack an egg into the centre. As the liquid spins, it pulls and sets the white around the yolk, before the egg reaches the base of the pan.
  19. Poach the egg for 3-31/2 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 461.93 Kcal (1934 kJ)
Calories from fat 404.56 Kcal
% Daily Value*
Total Fat 44.95g 69%
Cholesterol 347.22mg 116%
Sodium 768.59mg 32%
Potassium 417.81mg 9%
Total Carbs 5g 2%
Sugars 3.14g 13%
Dietary Fiber 2.95g 12%
Protein 12.14g 24%
Vitamin C 8.3mg 14%
Vitamin A 0.5mg 16%
Iron 667.7mg 3710%
Calcium 53.5mg 5%
Amount Per 100 g
Calories 277.27 Kcal (1161 kJ)
Calories from fat 242.83 Kcal
% Daily Value*
Total Fat 26.98g 69%
Cholesterol 208.41mg 116%
Sodium 461.34mg 32%
Potassium 250.79mg 9%
Total Carbs 3g 2%
Sugars 1.88g 13%
Dietary Fiber 1.77g 12%
Protein 7.28g 24%
Vitamin C 5mg 14%
Vitamin A 0.3mg 16%
Iron 400.8mg 3710%
Calcium 32.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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