BREAKFAST PORTABELLAS WITH SOFT BOILED EGGS, CRISPY KALE & HOLLANDAISE

By South African Mushroom Farmers’ Association

Bring a little gourmet flair to your brunch table with these Breakfast Portabellas topped with soft boiled eggs, crispy kale and a quick hollandaise. This wholesome mushroom recipe is packed with texture, rich flavour and nutrient-dense ingredients that make it perfect for weekend breakfasts, lazy lunches or a light vegetarian supper. If you are searching for easy mushroom recipes, healthy breakfast ideas or simple ways to cook portabella mushrooms, this step by step version is exactly what you need.

INGREDIENTS

• 4 large eggs 
• 1 bunch / 200g curly leaf kale 
• 4 large portabella mushrooms / mushroom “steaks”
• olive oil
• salt & pepper, to taste 
• sesame seeds, for serving 

For the speedy hollandaise: 

• 2 large egg yolks
• 1 teaspoon water
• 2 teaspoons freshly squeezed lemon juice
• 115g butter
• 1 pinch of salt

METHOD

Preheat the oven to 180 degrees Celsius, fan on.

For the boiled eggs:

1. Bring a small pot of water to a simmer. 
2. Add the eggs and cook for 6 and a half minutes. 
3. Plunge them into a bowl of ice water to stop the cooking. 
4. When cool, peel and set aside.

For the crispy kale:

1. Place the kale in a large mixing bowl and drizzle very lightly with olive oil.
2. Season well with salt and pepper.
3. Massage the seasoning into the kale.
4. Air fry for 5 minutes at 160 degrees Celsius, or oven bake at 180 degrees Celsius, fan on, for 10 minutes.

For the portabellas:

1. Brush the portabellas with olive oil and season well with salt and pepper.
2. Roast in the oven for about 10 minutes, depending on their size, until juicy and tender.

For the speedy hollandaise:

1. Find a vessel that fits the head of a stick blender, for example a jar or tall mug.
2. Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the cup.
3. Melt the butter in a small saucepan over high heat until bubbling, then remove from the heat.
4. Place the head of the stick blender into the bottom of the cup and turn it on.
5. With the blender running, slowly drizzle in the hot butter, lifting the blender head as you pour.
6. Continue until all the butter is incorporated and the sauce is thick and emulsified.
7. Taste and adjust the seasoning.

To serve:

1. Plate the roasted portabellas on a bed of crispy kale.
2. Slice the boiled eggs and place them on top of the mushrooms.
3. Sprinkle with sesame seeds.
4. Dollop generous spoonfuls of hollandaise over everything and serve.

These Breakfast Portabellas are a brilliant option for anyone who loves balanced, fuss free cooking that still looks impressive on the plate. The combination of roasted mushrooms, crunchy kale and silky hollandaise creates a satisfying dish that works well for brunch menus, vegetarian entertaining or everyday healthy eating. For more mushroom recipes, breakfast inspiration and seasonal cooking ideas, explore the full Essential Flavours collection where you will find plenty of dishes designed for home cooks who love flavour and simplicity.