“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
To request a recipe, write to Fare Exchange, , 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.
You’ll need to begin this recipe a day ahead.
Ingredients
Hollandaise sauce
Method
Main
1.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.
2.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.
3. Preheat grill to medium-high heat and grill bread until golden (1-2 minutes each side).
4.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.
5.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
Notes
