• Ingredients:
  • 4 FunGuy portobello mushrooms
  • 2 tablespoons olive oil
  • ¼ teaspoon coarse salt
  • 3 egg yolks
  • 1 tablespoon cold water
  • 1 lemon, juiced
  • pinch of salt
  • water for boiling
  • 4 whole eggs
  • 4 slices of rustic bread
  • 4 slices of prosciutto
  • 2 avocados, sliced

Make it a Sunday to remember with this FunGuy Brunch!

We’ve stirred up the perfect recipe that includes a yolky poached egg on top of crunchy creamy avocado toast and topped with a healthy drizzle of homemade hollandaise sauce! Finished off with a crumble of crispy prosciutto ham that will impress all!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Trim the ends of the stems and discard the trimmings. Pop the stems out and finely dice on a cutting board. Transfer the mushroom caps to a large bowl along with half of the olive oil and coarse salt. Toss to coat the mushrooms well and place hole side up on the baking sheet. 
  3. Bake the mushrooms in the oven for 10-12 minutes, or until the mushrooms have browned and liquid has accumulated in the cap. Remove the mushrooms and using tongs, pour out the mushroom juice before returning the mushrooms to the oven to cook another 5 minutes. Remove the mushroom from the oven, pouring out the mushroom juice again if necessary. Turn off the oven and return the mushrooms to the oven to keep warm until ready to assemble.  
  4. While the mushroom caps cook, prepare the rest of the ingredients.
  5. 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 the pan from the heat.
  6. 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. Reduce heat to low and allow it to simmer.
  7. 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.
  8. Remove the bowl from the pot and gradually pour in warm butter, whisking continuously. Whisk in lemon juice and season with salt. Place bowl back over simmering water and continue to whisk until thickened. Cover and set the hollandaise sauce aside.
  9. Place the bread in the toaster and toast. Once the toast is ready, divide them between 4 plates and top with half a sliced avocado on each. Set aside and prepare the poached eggs. 
  10. To poach the eggs bring about 3 inches of water to a simmer in a pot and add in the vinegar.
  11. 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 3-4 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.
  12. Heat a pan over medium high heat. Lay the prosciutto in a single layer in the pan and allow them to crisp up lightly around the edges; 1-2 minutes. Transfer to a plate. 
  13. To finish assembling the portobello eggs benny on avocado toast, transfer the portobello mushrooms on top of each avocado toast, whole side up. Place a poached egg in each mushroom before spooning the sauce over the egg, mushroom, and toast. Top with bits of the prosciutto and serve immediately!

Have a Fun meal!