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This recipe is one of the first dishes I was taught to cook in my apprenticeship. Over the decade of my cooking career, I've experimented with many different additions and substitutes to create this amazing dish that I can happily call my own. Please enjoy this delicious garlic butter mushrooms eggs Benedict. This will impress yourself and anyone you serve it to. 100% guaranteed.
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Serves - 2
Ingredients -
2 Tbsp (28g) - Unsalted Butter, Softened (Almost Melted)
1-2 - Garlic Cloves, Minced
3g (0.1oz) - Flat Leaf Parsley Roughly Chopped
4 - Portobello Mushrooms, Stems Removed & Sliced
2 tsp (10ml) - Olive Oil
250g (8.82oz) - Wild Mushrooms (See Notes)
4 - Slices of Bread (Your Choice)
4 - Eggs
Seasoning To Taste
Hollandaise (Hand Made & Blender) -
3 - Egg Yolks
1 Tbsp (20ml) - White Vinegar or Lemon Juice
300g (10.5oz) - Clarified Butter
Seasoning To Taste
Recipe Notes -
Wild Mushrooms -
If you wish to not use wild mushrooms or cant get them, they can be substituted with regular button or portobello mushrooms. If you do decide to use them, it doesn't matter about the mix or the amount of each particular mushroom, just as long as its 250g (8.82oz), thats all that matters.
Clarified Butter -
Depending on the fat content of the egg yolks, you may not need all the clarified butter and will have some leftover. It can be stored in the fridge for up to 4 months and be used in everyday cooking, or to make this again.
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