Ingredients 2 eggs
2 portobello mushrooms
3 tbsp white vinegar
Half lemon, about 3 tsp lemon juice
1/4 cup of melted butter
Pinch of salt
Pinch of black pepper
Pinch of cayenne pepper
2 eggs, yolks separated.
In a bowl, add melted butter, 2 egg yolks, salt, pepper, cayenne pepper and lemon juice. Gently mix them all up.
Prepare a double boiler, put the bowl on top and gently whisk them until it reaches the required consistency. Set them aside
In a non-stick pan, pan fry the Portobello mushrooms with some butter for about 2 minutes each side. Set them aside.
In a small pot, boil water and add vinegar. When bubbles start forming, use a whisk or a fork and swirl in one direction to create a whirlpool.
Working with 1 egg at a time, crack an egg into a small bowl. Slide egg from the bowl into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes without stirring.
You can utilise the left over egg whites by adding extra egg white into the bowl.
Remove egg from the pot and drain it on a plate lined with paper towels. Repeat these steps with another egg.
To serve, use Portobello mushroom as the base, add bacon or ham and poached egg. Lastly, drizzle the Hollandaise. (If hollandaise sauce gets dried up, squeeze some lemon juice or water and mix them well)