Truffle Mushroom Eggs Florentine
Before you get too excited and think I'm talking about real truffles, let me burst your bubble now and tell you that I'm here to tell you how to make truffle-flavored mushrooms with your Eggs Florentine. Real truffles can cost more than $100 per ounce! (If you want to know why they are so expensive, read this article here).
Lucky for you, this dish should only cost you 1/10 of what truffles are worth!
So, if you haven't read my recent posts, let me remind you that I'm going through a temporary lacto-evo-pescatarian phase. Because of that, I have to think of clever ways to make non-meat dishes that I typically love so much! For example: My absolute favorite brunch dish is Eggs Benedict. I love it with ham, prosciutto, Canadian bacon, regular bacon... pretty much anything that oinks. To hold of me off until I can't handle this diet anymore (ETA: April, after my Hawaii trip), Eggs Florentine have been a nice substitute. While Eggs Florentine is traditionally served with just spinach, that is far too boring for me, which is why I decided to add in mushrooms. I also threw in truffle oil since it goes so well with mushrooms and eggs! It also makes me feel a tad bit fancier while eating at home!
Like I always caveat - be ready to multitask while putting together this Benedict version (or any)! Lots of work involved, but so worth it when you have the time or patience!
Truffle Mushroom Eggs Florentine
Prep Time: 15 min
Cook Time: 30 min
2 cups spinach
1 shallot (minced)
Pinch of sea salt
~4 oz crimini mushrooms (sliced)
1/2 tsp truffle oil
1/8 tsp sea salt
4 slices of french bread
Poached Eggs Ingredients:
1/4 tsp white vinegar
4 large eggs
Hollandaise Sauce Ingredients:
2 egg yolks
3 tbsp unsalted butter
1.5 tsp fresh lemon juice
1/8 tsp salt
Pinch of cayenne pepper
Optional: Minced chives or microgreens (for garnish)
Spinach & Mushroom:
In a medium pan, heat up olive oil on medium high heat.
Add shallots and sauté until fragrant and translucent.
Add spinach and a pinch of salt. Mix all ingredients together until spinach has wilted.
Transfer spinach to a separate plate and keep warm.
In the same pan, drizzle more olive oil (still on medium high heat).
Add mushrooms, truffle oil, and sea salt. Mix all ingredients together until mushrooms soften.
Transfer mushrooms to a separate plate and keep warm.
Slice french bread into 4 slices.
Toast bread (while making poached eggs to keep the bread warm).
Boil shallow pot of water and add white vinegar. Lower heat from medium low. Once water is no longer boiling, crack in egg. Using a fork, swirl around the egg to keep whites with yolk together (or feel free to use other preferred method of poaching eggs).
Note: While your eggs are poaching, start assembling your Eggs Florentine. Start with the bread, then layer over with the set aside spinach and mushrooms.
Once white layer around egg yolk is cooked (approximately 2 min for runny yolk), carefully remove from water with a large flat spoon or spatula. Transfer over the mushrooms. Repeat with remaining eggs.
Cook in double boiler -or- use ceramic bowl placed within shallow pan of boiling water. Mix in egg yolks, butter, fresh lemon juice, salt and cayenne pepper. Use whisk to keep sauce moving (otherwise it'll turn into scrambled eggs!). Add more butter or lemon juice based on your preference for level of tartness.
Once sauce has thickened, take about 1-2 spoonfuls and pour over poached eggs.
Note: Add hot water (from poached eggs pot) if sauce loses consistency and becomes too thick.
Optional: Garnish with chives or microgreens. Serve!