Mushroom and Soft-Cooked Egg Salad with Hollandaise

Mushroom and Soft-Cooked Egg Salad with Hollandaise Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
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.

Yield:

4 servings

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 326
Caloriesfromfat 77 %
Protein 11 g
Fat 28 g
Satfat 15 g
Carbohydrate 9.3 g
Fiber 2.4 g
Sodium 494 mg
Cholesterol 263 mg

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

Preparation

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.

 

Note:

Note: Nutritional analysis is per serving.

April Cooper,

October 2010
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