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Flery Manor's Gourmet Breakfast
Portabello Cap
Ingredients:
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4 Portobello mushrooms (stems removed)
4 eggs
4 oz of smoked salmon
1 cup champagne
1 cup simple béchamel sauce (white sauce)
Fresh basil leaves and caviar for garnish
Directions:
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Clean Portobello cap and gently sauté in a little butter. Add 1/2 of the champagne to pan and cook 1 minute more. Remove mushroom from the pan. Poach eggs in pan juices with the rest of the champagne.
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To assemble, place one Portobello on each plate. Cross two stripes of smoked salmon over the top with the ends extending over cap. Place egg in center and cover with a little béchamel sauce. Top with a little caviar and sprig of fresh basil.
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Serves 4
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