Double mushroom eggs Florentine

European 15 Mins Prep · 35 Mins Cook

1. Preheat the oven to 180°C gas mark 4. Line a baking tray with baking paper.
2. Rinse and wipe the Portobello mushrooms clean. Crush the garlic.
3. Place the mushrooms on the tray. Drizzle 2 tbsp of the olive oil over the mushrooms and season well with salt and pepper. Place the tray in the oven and bake for 10-15 minutes or until slightly tender.
4. Meanwhile, heat another 2 tbsp of oil in a medium-sized pot. Add the garlic and Swiss chard (or spinach). Sauté until the chard has wilted.
5. To make the poached eggs, bring a pot of water to a boil. Add 3 tsp of vinegar (or lemon juice) and reduce the heat. Crack 4 eggs, one egg at a time, into a separate bowl. Swirl the water using a tablespoon and carefully slip the eggs one by one into the boiling water. Cook for approx. 4 minutes for soft poached eggs or 6 minutes for medium. Using a slotted spoon, scoop the poached eggs out of the water and drain slightly before placing on paper towels to drain.
6. To make the hollandaise, juice the lemon. Finely dice the mushrooms. Heat the remaining oil in a medium frying pan over a medium heat. Sauté the mushrooms until golden and cooked down.
7. Place the cream, corn flour, 2 egg yolks, the remaining white grape vinegar and 2 tsp of lemon juice in a separate saucepan over low heat. Cook, whisking gently, for 1-2 minutes until thickened and combined. Remove from the heat and set aside. Whisk in the softened butter and sautéed mushrooms until combined, then season with salt and white pepper.
8. Divide the chard equally on top of the Portobello mushrooms, followed by the salmon, then top each with a poached egg and spoon over the mushroom hollandaise sauce.
9. Serve immediately.

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