Poached Eggs on Portobello Mushrooms

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this classic food funny:

"Honey," said this husband to his wife, "I invited a friend home for supper."

"What? Are you crazy? The house is a mess, I haven't been shopping, all
the dishes are dirty, and I don't feel like cooking a fancy meal!"

"I know all that."

"Then why did you invite a friend for supper?"

"Because the poor fool's thinking about getting married."

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                            TODAY'S RECIPE
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This variation on the eggs Benedict theme will please those of us who like mushrooms.

Poached Eggs on Portobello Mushrooms

4-6 portobello mushrooms, stems removed
1-2 Tbs (15-30 ml) olive oil
4-6 poached eggs
1 recipe blender hollandaise sauce (see below)

Brush the mushrooms with the olive oil on both sides and place on a
baking sheet. Cook under a preheated broiler for 5 minutes on each side.
Top with the poached eggs and hollandaise and serve immediately.
Serves 4 to 6.

Blender Hollandaise Sauce

1/4 lb (1 stick, 110 g) butter
3 egg yolks
2 Tbs (30 ml) lemon juice
Salt and white pepper to taste

Melt the butter over a low flame until it begins to bubble. Remove from
heat. Put the egg yolks, lemon juice, salt and white pepper in the
container of an electric blender. Cover and blend on high speed for
about 5 seconds. Remove the cover and add the butter in a slow stream,
blending at high speed for approximately 30 seconds more. The sauce
should be smooth with no traces of unincorporated butter. If it is not,
replace the cover and continue blending until the butter is completely
incorporated, scraping the sides of the blender (with the motor off) if necessary.
Makes about 1 cup (250 ml).
Received on Mon Oct 19 05:32:59 2009