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