Mushroom and Soft-Cooked Egg Salad with Hollandaise

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. 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. 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. 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. 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.
5.