A healthy portabella breakfast to make this morning








Start the day off right with a homemade breakfast that’s not only healthy, but seriously delicious. What’s on the menu, made by you? Breakfast portabellas with boiled eggs, crispy cabbage and Hollandaise sauce.

Delicious details:

Ingredients:

  • 4 large eggs
  • 1 bunch / 200g kale
  • 4 large portabella mushrooms / mushroom “steaks”

Quick Hollandaise Sauce:

  • 2 large egg yolks
  • 1 teaspoon of water
  • 2 teaspoons freshly squeezed lemon juice
  • 115g of butter
  • 1 pinch of salt
  • Olive oil
  • Salt and pepper to taste
  • Sesame seeds, for serving

Method:

  • Preheat the oven to 180°C, convection.
  • For the hard-boiled eggs:
  • Bring a small pot of water to a boil.
  • Add the eggs and cook for 6.5 minutes.
  • Plunge into a bowl of ice water to stop the cooking.
  • Once cooled, peel and set aside.

For the crispy kale:

  • Place the kale in a large mixing bowl and very lightly drizzle with olive oil.
  • Season well with salt and pepper.
  • Massage the seasoning into the kale.
  • Airfry for 5 minutes at 160˚C or cook in the oven at 180˚C convection heat for 10 min.

For the portables:

  • 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 Quick Hollandaise Sauce:

  • Find a container that fits snugly over the head of an immersion blender. For example, a pot or a large cup. Some hand blenders come with their own.
  • Mix the egg yolks, water, lemon juice and a pinch of salt in the bottom of the cup.
  • Melt the butter in a small saucepan over high heat, until it bubbles. Remove from fire.
  • Place the hand blender head in the bottom of the cup and turn it on.
  • With the blender running steadily, slowly pour the hot butter into the cup, lifting the hand blender head as you pour.
  • Keep pouring until you’ve used all the butter and the sauce is thick and emulsified.
  • Taste to adjust the seasoning.
  • Arrange the roasted portabellas on a bed of crispy kale.
  • Slice the hard-boiled eggs and place them on the mushrooms.
  • Sprinkle with a pinch of sesame seeds.
  • Spoon generous dollops of Hollandaise sauce over top and serve.

Read also :

Tryn at Steenberg unveils its iconic mosbolletjie recipe!

Picture: The South African Mushroom Growers Association