No. of portions 10 Ingredients 1.1kg (20) Eggs, medium 500g Puff Pastry, all butter, sheet 750ml Knorr Garde D'or Hollandaise Sauce 100g Butter, unsalted 150g Shallots, finely chopped 500g Flat Cap Mushrooms, finely chopped 100ml Port 100ml Madeira
Advance Preparation Pre-heat oven to 180ºC/375ºF/Gas 4. Poach eggs until just set then refresh in ice water. Remove from water and place on a suitable tray. Cover, label and refrigerate until required. Method 1. Lay the pastry on to a baking tray lined with grease proof, cover with another sheet of grease proof and another baking tray. Place into the oven and bake until golden and crisp. Remove and cut into 4"x2" strip's before pastry cools. 2. Decant the Knorr Garde D'or Hollandaise into a suitable pan and bring to boil over a medium heat, Remove from heat and keep warm. 3. Melt the butter in a suitable pan over a medium heat add the shallot and cook for a couple of minutes then add the mushrooms, port and Madeira. Continue to cook until all liquid reduced and mushrooms are dry, before not careful not burn the duxelle. 4. Reheat the poached eggs in simmering water. 5. Assemble the dish :- place a small drop of sauce centre of plate and top with the puff pastry strip, spoon on the mushroom duxelle and spread over pastry. Drain the eggs well and place on top of the duxcelle. Finish by spooning over the hollandaise and then garnish with a sprinkle of paprika. Service Hint Smoked haddock or smoked salmon could be used instead of the salmon. Recipe from Knorr Summer Menu Masterclass with Neil Thornley