Mushroom and Soft-Cooked Egg Salad with Hollandaise |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing. Ingredients:
4 large eggs |
3 tablespoons melted butter, divided |
1 tablespoon extra-virgin olive oil |
8 ounces cremini mushrooms, stems removed and quartered |
4 ounces chanterelle mushrooms, cut into 1-in. pieces |
4 ounces oyster mushrooms, cut into 1-in. pieces |
1/2 teaspoon salt |
1/2 cup crème fraîche |
1 1/2 teaspoons dijon mustard |
1 teaspoon lemon juice |
2 teaspoons lemon zest |
about 6 cups watercress with tough stems removed |
pepper |
Directions:
1. Bring a medium saucepan of water to a boil. Using a slotted spoon, gently submerge eggs into water. Simmer 5 minutes, then carefully immerse in cool water.
2. Heat 1 tbsp. butter with the oil in a 12-in. frying pan over medium-high heat. Add mushrooms and sauté until browned, about 8 minutes, then season with salt.
3. Whisk together crème fraîche, mustard, and lemon juice and zest in a small bowl. Gradually whisk in remaining 2 tbsp. butter to make hollandaise sauce.
4. Divide watercress among plates. Top with warm mushrooms, then drizzle with hollandaise. Crack an end of each egg and peel a quarter of shell. Using a spoon, carefully loosen eggs from their shells and scoop onto salads. Add a few turns of pepper on top.
|
|