The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mushrooms on toast with poached eggs and hollandaise

You'll need

100 ml olive oil 400 gm mixed mushrooms, such as pine and chestnut 40 gm butter, coarsely chopped 2 golden shallots, finely chopped 1 garlic clove, finely chopped 2 tsp thyme 1 tbsp finely chopped chives, plus extra to serve 8 eggs, at room temperature Splash of white vinegar 4 thick slices sourdough bread To serve: softened butter   Hollandaise sauce golden shallots, finely diced 50 ml white wine vinegar 1 tsp black peppercorns, crushed 1 tarragon sprig 125 gm butter, coarsely chopped 2 egg yolks To taste: Tabasco sauce


  • 01
  • For hollandaise sauce, simmer shallot, vinegar, pepper and tarragon in a small saucepan over medium heat until reduced by half (2-3 minutes). Set aside to cool, then refrigerate to infuse (6 hours-overnight). Heat butter in a saucepan over low heat, skimming to remove milk solids (discard) until clear (12-15 minutes), strain through a fine sieve lined with muslin, set aside and keep warm. Whisk yolks, vinegar reduction and 1 tbsp water in a heatproof bowl over simmering water until thick and emulsified (3-4 minutes). Slowly add butter in a thin steady stream, whisking until all is incorporated. Thin to sauce consistency with a little warm water if necessary, add Tabasco to taste, cover and keep warm.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add mushrooms, cook until just golden (2-3 minutes), season to taste and set aside on absorbent paper. Wipe pan with absorbent paper, reduce heat to medium, add butter and heat until foaming. Add shallot, garlic and thyme, stir continuously until shallot is tender (1-2 minutes), add mushrooms and chives, season to taste and keep warm.
  • 03
  • Preheat grill to medium-high heat and grill bread until golden (1-2 minutes each side).
  • 04
  • Meanwhile, poach eggs in a large saucepan of simmering water with a splash of vinegar over medium heat until soft-poached (2½ minutes), then drain on absorbent paper.
  • 05
  • To serve, spread toast with butter, top with mushroom mixture, then poached eggs, spoon hollandaise sauce over and scatter with chives.
This recipe is from the June 2012 issue of Australian Gourmet Traveller

“My favourite breakfast is served at London’s Hawksmoor Guildhall: mushrooms and eggs on toast with hollandaise. Please share the recipe.”
Amber Greenwood, Notting Hill, England

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.