Eggs Champignon Recipes
EGGS CHAMPIGNON
Make and share this Eggs Champignon recipe from Food.com.
Provided by kzbhansen
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Hollandaise Sauce:.
- Place egg yolks, lemon juice and seasonings in a blender.
- Heat butter in small saucepan until foaming but dont let burn.
- Cover blender and blend at top speed for 3 seconds.
- Remove nob from top and pour butter in a thin stream of droplets into blender while blender is going at top speed.
- Makes 3/4 Cups of sauce.
- Eggs recipe:.
- Melt 1 stick of butter in saucepan with garlic if desired and saute sliced mushrooms until done.
- With slotted spoon remove mushrooms from butter, reserving butter to saute the mushroom caps.
- Saute mushroom caps.
- Spread cooked sliced mushrooms on toast.
- Poach eggs.
- Put poached egg on top of mushrooms slices on the toast.
- Pour hollandaise sauce over all.
- Garnish with the sauteed mushroom caps.
Nutrition Facts : Calories 368.7, Fat 30.4, SaturatedFat 16.9, Cholesterol 343.3, Sodium 480.4, Carbohydrate 14.5, Fiber 0.9, Sugar 2, Protein 10.2
OMELETTE AUX CHAMPIGNONS
Steps:
- Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat.
- In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns.
- In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes. The slower you cook it, the better the omelette.
- When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste.
- Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions.
- Garnish with finely chopped chives and serve with a green salad.
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