Mushroom and Soft-Cooked Egg Salad with Hollandaise
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields4 servingsTotal Time30 mins
AuthorApril Cooper,
We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing.

How to Make It

Step 1
1

Bring a medium saucepan of water to a boil. Using a slotted spoon, gently submerge eggs into water. Simmer 5 minutes, then carefully immerse in cool water.

Step 2
2

Heat 1 tbsp. butter with the oil in a 12-in. frying pan over medium-high heat. Add mushrooms and sauté until browned, about 8 minutes, then season with salt.

Step 3
3

Whisk together crème fraîche, mustard, and lemon juice and zest in a small bowl. Gradually whisk in remaining 2 tbsp. butter to make hollandaise sauce.

Step 4
4

Divide watercress among plates. Top with warm mushrooms, then drizzle with hollandaise. Crack an end of each egg and peel a quarter of shell. Using a spoon, carefully loosen eggs from their shells and scoop onto salads. Add a few turns of pepper on top.

Step 5
5

 

Ingredients

 4 large eggs
 3 tablespoons melted butter, divided
 1 tablespoon extra-virgin olive oil
 8 ounces cremini mushrooms, stems removed and quartered
 4 ounces chanterelle mushrooms, cut into 1-in. pieces
 4 ounces oyster mushrooms, cut into 1-in. pieces
 1/2 teaspoon salt
 1/2 cup crème fraîche
 1 1/2 teaspoons Dijon mustard
 1 teaspoon lemon juice
 2 teaspoons lemon zest
  About 6 cups watercress with tough stems removed
  Pepper

Directions

Step 1
1

Bring a medium saucepan of water to a boil. Using a slotted spoon, gently submerge eggs into water. Simmer 5 minutes, then carefully immerse in cool water.

Step 2
2

Heat 1 tbsp. butter with the oil in a 12-in. frying pan over medium-high heat. Add mushrooms and sauté until browned, about 8 minutes, then season with salt.

Step 3
3

Whisk together crème fraîche, mustard, and lemon juice and zest in a small bowl. Gradually whisk in remaining 2 tbsp. butter to make hollandaise sauce.

Step 4
4

Divide watercress among plates. Top with warm mushrooms, then drizzle with hollandaise. Crack an end of each egg and peel a quarter of shell. Using a spoon, carefully loosen eggs from their shells and scoop onto salads. Add a few turns of pepper on top.

Step 5
5

 

Mushroom and Soft-Cooked Egg Salad with Hollandaise