• Ingredients:
  • 3 egg yolks
  • 5.5 oz unsalted butter
  • 1 tablespoon cold water
  • 1 lemon, juiced
  • Pinch of salt
  • 2 tablespoons olive oil
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 shallot, thinly sliced
  • 1 red bell pepper, thinly sliced
  • Water for boiling
  • 4 whole eggs
  • Salt and black pepper to taste
  • 2 English muffins, tops and bottom separated

Everyone loves a good egg benny smothered in a rich and creamy hollandaise sauce. What they may not love is the layer of fatty ham between that muffin and yolky poached egg.

That’s where FunGuy comes to the rescue by swapping out that pork for a bed of sautéed meaty mushrooms and bell pepper instead. Now it’s not only a lighter (and we think tastier) breakfast dish, but vegetarian friendly too.

DIRECTIONS:

  1. Melt butter in a small sauce pan over low heat. Allow butter to simmer until foam quits forming on top. With a spoon, skim foam off the top of the butter and discard. Remove pan from heat.
  2. Bring a small pot of water, to a boil on the stove. Do not fill it completely, as it shouldn’t touch the bottom of the bowl when it’s placed on top.
  3.  Reduce heat to low and allow it to simmer.
  4.  In a stainless steel mixing bowl, whisk together yolks and cold water until frothy. Place the bowl over the pot of simmering water, whisking continuously for 2-3 minutes or until slightly thickened.
  5.  Remove the bowl from the pot and gradually pour in warm butter, whisking continuously.
  6.  Whisk in lemon juice and season with salt. Place bowl back over simmering water and continue to whisk until thickened. Cover and set Hollandaise aside while preparing the FunGuy mushrooms and eggs.
  7.  Heat the olive oil in a pan over medium high heat. Add in the shallot and cook 1 minute. Next add in the mushrooms and cook 2 minutes. Last, add in the bell pepper and cook another 3-4 minutes or until mushrooms are lightly browned and the pepper is tender.
  8.  To poach the eggs bring about 3 inches of water to a simmer in a pot and add in the vinegar.
  9. Break the egg into a small bowl and reduce the heat to low so that it’s hot but no longer simmering. Once the water is ready, stir the water with a spoon and drop the egg into the water and allow it to cook for 2-3 minutes, or until slightly firm on the outside but still soft on the inside. Use a slotted spoon to remove the egg and place it on a paper towel lined plate to drain of excess water. Repeat with the rest of the eggs.
  10. Lightly toast the English muffins before laying one slice on each plate. Top the muffin with a bit of sautéed mushrooms and bell peppers. Next lay a poached egg on the mushrooms and top with a generous amount of hollandaise sauce. Season with salt and freshly ground black pepper and serve immediately.

Have a Fun meal!