Get a vitamin D boost the tasty way with a traditional eggs Florentine recipe prepared with spinach and poached eggs, topped with creamy hollandaise sauce on a big brown Portabello mushroom.
Eggs Florentine ingredients
- 4 large portabello mushrooms
- 2 garlic cloves crushed into a paste
- 200 g swiss chard, roughly chopped
- 100 g smoked salmon or trout
- 2 large egg yolks
- 1 tsp water
- 2 lemons, juiced or freshly squeezed
- 115 g butter
- 1 pinch of salt
- Fresh chives chopped
- Lemon wedges
- Salt and pepper to taste
- Olive oil for cooking
Did you know that mushrooms are the only plant food that naturally contains vitamin D and can therefore make and increase their vitamin D content? To increase the vitamin D content in mushrooms, expose them to sunlight. Simply pop your newly bought punnet of fresh mushrooms onto a windowsill for 60 minutes, and presto – vitamin D-enriched mushrooms.
Instructions for the mushrooms
- Preheat the oven to 200°C.
- Place the mushrooms on a baking tray.
- Drizzle with olive oil, brush with garlic and season well with salt and pepper.
- Bake for ± 10 minutes until tender.
- Meanwhile, heat another drizzle of olive oil in a medium-sized pan.
- Add the swiss chard and sauté just until the chard has wilted.
Instructions for the poached eggs
- Bring a pot of water to a boil.
- Reduce the heat to a gentle simmer.
- Crack eggs, one at a time, into separate bowls.
- Swirl the water into a gentle vortex.
- Gently slip the eggs one by one into the boiling water.
- Cook for about 3 minutes each for soft poached eggs.
- Using a slotted spoon, scoop the poached eggs out of the water and place on paper towel to drain.
Instructions for the hollandaise
- Find a jug that snugly fits the head of a stick blender.
- Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the jug.
- Melt butter in a small saucepan over high heat, until bubbling.
- Remove from the heat.
- Place the head of the stick blender into the bottom of the cup and turn it on.
- With the blender constantly going, slowly drizzle the hot butter into the jug.
- Continue pouring until you have used all the butter and the sauce is thick and emulsified.
- Taste to adjust seasoning.
- Divide the chard equally on top of the portabello mushrooms.
- Follow with the salmon, a squeeze of lemon juice then top each with a poached egg.
- Spoon over the hollandaise sauce and sprinkle with chives, salt and pepper.
- Serve immediately and enjoy!
Image and recipe supplied by The South African Mushroom Farmers’ Association