Mushroom And Soft-Cooked Egg Salad With Hollandaise Recipe

Name: Mushroom And Soft-Cooked Egg Salad With Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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

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 saute until browned, about 8 minutes, then season with salt.
3
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.
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
Note: Nutritional analysis is per serving.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large eggs, 3 tablespoons melted butter, divided, 1 tablespoon extra-virgin olive oil, 8 ounces cremini mushrooms, stems removed and quartered, and more.

Yes, Mushroom And Soft-Cooked Egg Salad With Hollandaise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mushroom And Soft-Cooked Egg Salad With Hollandaise

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