There are many stories of the invention of eggs benedict and many variances from avocado, smoked salmon to black pudding. Here’s The Beach Hut’s version with Portobello mushrooms, perfect for Sunday brunch.
2 crushed black peppercorns
200ml white wine vinegar
250g clarified butter
4 egg yolks
Cornish sea salt
Ground black pepper
8 field or Portobello mushrooms, cleaned and stalk removed
1 sprig of thyme
100g unsalted butter
8 fresh free range eggs
4 thick slices of your favourite bread
In a pan add the peppercorns, bay leaf and vinegar, bring to the boil and reduce by half.
Heat the clarified butter in a separate pan, until fully melted, and take off the heat.
Pass the reduction through a sieve into a bowl removing the peppercorns and bay leaf.
Add the egg yolks and place the bowl over a simmering pan of water and whisk until light and airy.
Gradually add the clarified butter to the eggs whisking continuously until all the butter is incorporated. Season with salt, lemon and paprika and keep warm.
Put the mushrooms onto a tray and season with salt and pepper.
Strip the thyme leaves and sprinkle over the mushrooms. Add a knob of butter and place under the grill until cooked, then keep warm.
Place a large pan of water on to boil add a little salt and a splash of white wine vinegar.
Once boiling crack the eggs into the water to poach. When cooked, but still soft in the middle, remove and keep warm.
Toast the bread and lightly butter. Top with two mushrooms per slice and place a poached egg on each mushroom. Spoon over the hollandaise and serve.
How to make the perfect poached egg
Make sure your eggs are really fresh and at room temperature.
Get a big pan on to boil immediately. The water needs to be as deep as possible. If you can’t achieve a rolling boil put the pan to one side of the heat. Bring to a rapid boil and turn down to a rolling simmer.
Salt the water – this reduces the boiling temperature of water.
Add some vinegar to the water – this helps set the protein but can make your egg tough so use sparingly.
Drop the egg into water at a rolling simmer, there is no need to swirl. Cook for approximately 2-2 ½ minutes. Remove with a slotted spoon and press to check it is cooked.