Egg and Mushroom Benedict

Ingredients

2 English muffins

1/2 cup herb butter (see note)

4 large shiitake or mushrooms

4 eggs plus 1 extra egg yolk

2 tsp white wine vinegar

1 tsp water

8 tsp butter, melted

Salt and pepper to taste

Sprigs of chervil to garnish

How to Make It

Split muffins in half and toast on both sides. Preheat broiler. In a small saucepan, melt herb butter and generously brush both sides of each mushroom. Broil 2 minutes on each side. Bring a large pan of water to simmering point and carefully crack 4 eggs into water. Poach 3 to 4 minutes, then remove with a slotted spoon and drain on paper towels.

In a small saucepan, bring vinegar and water to a boil and reduce by half. In a blender or food processor fitted with a metal blade, process the egg yolk for 30 seconds, pouring in hot vinegar reduction; slowly add melted butter. Season with salt and pepper.

Place a mushroom on top of each muffin half, top with a poached egg and spoon sauce over egg. Garnish with sprigs of chervil. Serves 4.

Note: To prepare herb butter, mix 1 tbsp of finely chopped fresh herbs and 1/2 cup of softened butter.

This recipe is brought to you by Habitat Housewares