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Mushroom and Soft-Cooked Egg Salad with Hollandaise

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.


Cook's Notes

Note: Nutritional analysis is per serving.