• INGREDIENTS:
  • 10 oz package of FunGuy Mushroom Stuffers
  • 5.5 oz unsalted butter
  • 3 egg yolks
  • 8 quail eggs
  • 1 tablespoon cold water
  • 1 lemon, juiced
  • ¼ teaspoon salt
  • 2 oz thin sliced ham
  • 1 tablespoon olive oil
  • fresh ground black pepper

Show Mom how much you care this year with something special! But don’t take her out for brunch… Instead give her a sophisticated menu that’s made all by little ol’ you!

We’re here to help you get started with an amuse-bouche that will surely show your favorite lady that you appreciate her. Follow this recipe for dainty quail eggs nestled in earthy mushroom caps, smothered in a rich and creamy hollandaise sauce, sprinkled with crispy bits of ham and fresh thyme.

DIRECTIONS:

  1. Melt butter in a small sauce pan over low heat. Allow butter to simmer until foam quits forming on top. With a spoon, skim foam off the top of the butter and discard. Remove pan from heat.
  2. Bring a small pot of water, to a boil on the stove. Do not fill it completely, as it shouldn’t touch the bottom of the bowl when it’s placed on top.
  3. Reduce heat to low and allow it to simmer.
  4. In a stainless steel mixing bowl, whisk together yolks and cold water until frothy. Place the bowl over the pot of simmering water, whisking continuously for 2-3 minutes or until slightly thickened.
  5. Remove the bowl from the pot and gradually pour in warm butter, whisking continuously.
  6. Whisk in lemon juice and season with salt. Place bowl back over simmering water and continue to whisk until thickened. Cover and set Hollandaise aside while preparing the mushrooms and eggs.
  7. Heat a non-stick pan over medium heat. Lay the ham flat on the surface of the pan and allow it to crisp up around the edges. Remove from the pan and allow to cool on a cutting board.
  8. Remove stems from the mushrooms and rinse under cool water briefly. Sprinkle mushrooms with salt.
  9. Heat olive oil in the pan and place mushrooms into the pan hole side down and allow them to brown lightly around the edge. Turn mushroom caps over and allow to cook another 2-3 minutes.
  10. Crack the quail eggs into each mushroom where the stem connected to the cap of the mushroom.
  11. Reduce heat to low and cover the pan with a lid. Allow the steam to cook the eggs for 3-5 minutes or until desired doneness.
  12. Spoon hollandaise sauce over quail egg, break apart ham and sprinkle it on top. Grind black pepper and place thyme leaves on top.

Have a Fun Mother’s Day!

Did you make this? Upload a pic to Instagram and tag with #funguy.