Mushroom hollandaise and poached eggs By Hans VälimÄki

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POACHED EGGS
6-8 eggs
1 l water
salt
white pepper
3-4 tbsp white vinegar

Bring water to a boil, add vinegar and season with salt. Break eggs into a cup or a scoop one by one and drop them carefully into slowly boiling water. With each drop, stir gently to get the water moving. Boil the eggs for 4–5 mins and set them on a cloth to drip.
 

MUSHROOM HOLLANDAISE
3 egg yolks
Juice from 1/2 lemon
100 ghee
50 g soaked and fried black trumpet mushrooms
salt, tabasco
pepper
crushed leaf parsley

Mix the yolks and the lemon juice. Cook in a water bath and add the ghee, pouring it as a narrow ribbon while stirring hard. Add the rest of the ingredients and season to taste.

Check taste and serve with the poached eggs.


Pekka Koivisto