Eggs Florentine on Portobellos

eggs-florentine-on-portabellos-verticalAn old favourite, try this eggs Florentine with a difference… served on portobello mushrooms…

Serves 4

Preparation time: 10 minutes
Cooking time: 25 minutes

  • 4 large fresh Portobello mushrooms, cleaned and trimmed
  • 1tbsp olive oil
  • 100g baby spinach, washed
  • 4 poached eggs
  • 50g soft chevin goats’ cheese


  • 100g butter
  • 2 egg yolks
  • squeeze of lemon juice


  1. Heat oven to 200°C.
  2. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes.
  3. Meanwhile, make the Hollandaise. Melt the butter, then remove from heat and set aside. In a bowl over a pan of barely simmering water, whisk egg yolks until foaming. Don’t let them overheat. Take the pan off the heat from time to time and scrape down the sides with a spatula. Whisk in a small amount of warm butter, repeating until it’s all incorporated and resembles mayonnaise. Season and add lemon juice to taste. Keep warm over the hot water.
  4. Quickly wilt the spinach in a pan for a few minutes while the eggs poach.
  5. Place mushrooms on plates, top with spinach, crumble over chevin goats’ cheese, add a poached egg and then spoon on Hollandaise. Serve immediately.

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