this salad was excellent. the soft cooked egg and warm mushrooms elevated the simple greens to an elegant level. the hollandaise is not a true hollandaise but it works. i will certainly be making this salad in the future.
Mushroom and Soft-Cooked Egg Salad with Hollandaise
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.
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- Calories: 326
- Calories from fat: 77%
- Protein: 11g
- Fat: 28g
- Saturated fat: 15g
- Carbohydrate: 9.3g
- Fiber: 2.4g
- Sodium: 494mg
- Cholesterol: 263mg
- 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 crÃ¨me fraÃ®che
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- About 6 cups watercress with tough stems removed
- 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: Nutritional analysis is per serving.
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