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Categories:
eggs butter extra-virgin olive oil cremini mushrooms Chanterelle mushrooms oyster mushrooms salt Creme Fraiche mustard lemon juice lemon zest pepper
Viewed: 24 - Published at: 7 years agoIngredients
- 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 creme fraiche
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- About 6 cups watercress with tough stems removed
- Pepper
Method
- 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.
- Heat 1 tbsp. butter with the oil in a 12-in. frying pan over medium-high heat. Add mushrooms and saute until browned, about 8 minutes, then season with salt.
- Whisk together creme fraiche, mustard, and lemon juice and zest in a small bowl. Gradually whisk in remaining 2 tbsp. butter to make hollandaise sauce.
- 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.
