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
portland Posted: 11/26/10
detailaddict Posted: 08/02/13
This looked promising but turned out just ok. The watercress didn't really contribute much as opposed to other greens, and the egg needed more than 5 minutes to cook the white. I cracked open an egg and found that it was still almost completely liquid, but by then it was too late to cook it further. I certainly wasn't going to waste a free-range egg so I ate quite possibly the rawest egg of my life. And 28g of fat? I fixed that by using plain yogurt instead of creme fraiche - which worked fine as no boiling was required. The highlight was the mushrooms, which made the dish worthwhile, but other recipes feature gourmet mushrooms just as well or better. I might make this again but with less "specialized" greens and a more-cooked egg.