Lunch: Mushroom and Soft-Cooked Egg Salad with Hollandaise Recipe | MyRecipes

Recipe by April Cooper We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing.

This recipe includes superfoods such as:

Lemon

Health benefits of Mushroom and Soft-Cooked Egg Salad with Hollandaise Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 large eggs
3 tablespoons melted butter, divided
1 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, stems removed and quartered
4 ounces chanterelle mushrooms, cut into 1-in. pieces
4 ounces oyster mushrooms, cut into 1-in. pieces
1/2 teaspoon salt
1/2 cup crème fraîche
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
About 6 cups watercress with tough stems removed
Pepper

Instructions

Bring a medium saucepan of water to a boil. Using a slotted spoon, gently submerge eggs into water. Simmer 5 minutes, then carefully immerse in cool water.
Heat 1 tbsp. butter with the oil in a 12-in. frying pan over medium-high heat. Add mushrooms and sauté until browned, about 8 minutes, then season with salt.
Whisk together crème fraîche, mustard, and lemon juice and zest in a small bowl. Gradually whisk in remaining 2 tbsp. butter to make hollandaise sauce.
Divide watercress among plates. Top with warm mushrooms, then drizzle with hollandaise. Crack an end of each egg and peel a quarter of shell. Using a spoon, carefully loosen eggs from their shells and scoop onto salads. Add a few turns of pepper on top.