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Mushroom and Soft-Cooked Egg Salad with Hollandaise

4 servings

Total Time
30 mins

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.

Mushroom and Soft-Cooked Egg Salad with Hollandaise

Photo: Annabelle Breakey; Styling: Karen Shinto
 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
Step 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

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

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

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


Nutrition Facts

Servings 0

Amount Per Serving
Calories 326Calories from Fat 77
% Daily Value *
Total Fat 28g44%

Saturated Fat 15g75%
Cholesterol 263mg88%
Sodium 494mg21%
Total Carbohydrate 9.3g4%

Dietary Fiber 2.4g10%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.