Jenny Morris’s Eggs Florentine on Portobellos

JENNY Morris, aka the Giggling Gourmet, says she is going to walk, eat and sleep this festive season – in that order.

“I have been a good Jenny in the last few months and have shed 10kg, and I want to keep it that way but also enjoy the festive season with friends and family and do what I most enjoy and eat!

“I am going to make wise, healthy choices and not ruin, in a few days, what it has taken months to achieve.”

These will include fish and fowl and lean meats like pork that carry their fat on their back.“I’m going to eat a rainbow,” adds Morris.

“There are so many wonderful seasonal fruits and vegetables to choose from – stone fruits bursting with sweetness and juiciness – and I’m going to keep up with including one of my favourite vegetables in all my dishes – mushrooms.”

Eggs Florentine on Portobellos

Preparation time: 10 minutes Cooking time: 25 minutes Ingredients 4 large fresh portobello mushrooms, cleaned and trimmed 1 Tbsp olive oil 100g baby spinach, washed 4 poached eggs 50g soft chevin goat’s cheese Hollandaise 100g butter 2 egg yolks Squeeze of lemon juice Method Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes.

Meanwhile, make the Hollandaise. Melt the butter, then remove from heat and set aside.

In a bowl over a pan of barely simmering water, whisk egg yolks until foaming. Don’t let them overheat. Take the pan off the heat from time to time and scrape down the sides with a spatula.

Whisk in a small amount of warm butter, repeating until it’s all incorporated and resembles mayonnaise.

Season and add lemon juice to taste. Keep warm over the hot water.

Quickly wilt the spinach in a pan for a few minutes while the eggs poach.

Place mushrooms on plates, top with spinach, crumble chevin over, add a poached egg and then spoon on Hollandaise. Serve immediately.

Jenny Morris