01/06/2026
Skip the cafe and make 's Meaty Portobello Mushrooms on Toast, topped with Poached Eggs and Hollandaise.
A super simple & delicious homemade breakfast 🤤
Ingredients
500g Portobello mushrooms, cut into 1cm slices
28g unsalted butter
15ml extra virgin olive oil
3 garlic cloves, thinly sliced
Salt and ground black pepper
80ml double cream, sour cream or mascarpone
5 sprigs lemon thyme
2 pieces sourdough bread, toasted
4 large free range eggs, poached
Store bought hollandaise sauce
30g finely sliced chives
Method
In a large pan, heat the butter and olive oil over medium heat. Add the mushrooms, cooking each side for 3-4 minutes, or until well browned. Continue to stir often for about 5 minutes more, until all sides of the mushrooms are well browned and tender.
Add the sliced garlic and stir for 30 seconds, then season with salt and pepper. Reduce the heat to low, then add the cream and the lemon thyme. Stir continuously with a rubber spatula until the mushrooms are well coated and the sauce turns shiny and luscious.
Gently heat the hollandaise sauce.
Drizzle toast with some extra virgin olive oil, then divide the mushrooms between the two toasts. Place two poached eggs on top of each slice, then drizzle over hollandaise sauce and sprinkle with chives.
Serves 2
