Mushrooms on Toast with Poached Eggs and Hollandaise

Source: gourmettraveller.com.au

Ingredients

100ml olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove)
400g mixed mushrooms, such as pine and chestnut (alternatively use oyster mushrooms from Wild Spore)
40g butter, coarsely chopped (Tasmanian Butter Co.)
2 golden shallots, finely chopped (Old School Farm)
1 garlic clove, finely chopped (Tasmanian Natural Garlic & Tomatoes)
2 teaspoons thyme (Old School Farm, Plants Direct Tasmania, Seven Springs Farm, Tamar Valley Hydroponics)
1 tablespoon finely chopped chives, plus extra to serve (Plants Direct Tasmania, Seven Springs Farm, Steve’s Vegies)
8 eggs, at room temperature (Mt Roland Free Range Eggs)
Splash of white vinegar
4 thick slices sourdough bread (Apiece, Manubread, Sandy’s Sourdough)
To serve: softened butter (Tasmanian Butter Co.)

Hollandaise sauce:
1½ golden shallots, finely diced (Old School Farm)
50ml white wine vinegar
1 teaspoon black peppercorns, crushed
1 tarragon sprig (Plants Direct Tasmania)
125g butter, coarsely chopped (Tasmanian Butter Co.)
2 egg yolks (Mt Roland Free Range Eggs)
To taste: Tabasco sauce (or try a chilli sauce from Rocky Gardens, Tasmanian Natural Garlic & Tomatoes or Vix Kitch)

Instructions

For hollandaise sauce, simmer shallot, vinegar, pepper and tarragon in a small saucepan over medium heat until reduced by half (2-3 minutes). Set aside to cool, then refrigerate to infuse (6 hours-overnight). Heat butter in a saucepan over low heat, skimming to remove milk solids (discard) until clear (12-15 minutes), strain through a fine sieve lined with muslin, set aside and keep warm. Whisk yolks, vinegar reduction and 1 tablespoon water in a heatproof bowl over simmering water until thick and emulsified (3-4 minutes). Slowly add butter in a thin steady stream, whisking until all is incorporated. Thin to sauce consistency with a little warm water if necessary, add Tabasco to taste, cover and keep warm.

Heat oil in a large frying pan over medium-high heat, add mushrooms, cook until just golden (2-3 minutes), season to taste and set aside on absorbent paper. Wipe pan with absorbent paper, reduce heat to medium, add butter and heat until foaming. Add shallot, garlic and thyme, stir continuously until shallot is tender (1-2 minutes), add mushrooms and chives, season to taste and keep warm.

Preheat grill to medium-high heat and grill bread until golden (1-2 minutes each side).

Meanwhile, poach eggs in a large saucepan of simmering water with a splash of vinegar over medium heat until soft-poached (2½ minutes), then drain on absorbent paper.

To serve, spread toast with butter, top with mushroom mixture, then poached eggs, spoon hollandaise sauce over and scatter with chives.

Serves 4