Mushroom Cape Eggs Benedict

Ingredients
4 large brown mushrooms - stalks trimmed
60ml (4 Tblsp) butter - melted and sizzling hot
1 clove of garlic - crushed

Hollandaise Sauce  -
4 extra large egg yolks -
(save the whites for pavlova roll)
200g butter - melted
15ml (1 Tblsp) lemon juice
Salt and pepper - to taste

4 slices of ham
4 really fresh extra large eggs
15ml (1Tblsp) white vinegar
Parsley for serving

Method
Preheat the oven to 180 degrees C.

Combine the butter with garlic and seasoning.

Divide between the mushrooms spreading the butter over the caps.

Bake in the oven for about 30 minutes until softened and cooked through.

For the Sauce -
Place the egg yolks in a blender and process till blended.

With the machine running slowly pour in the sizzling hot butter.

Add lemon juice and seasoning and beat again.

If not thickened place in a small pan over a very gentle heat and stir until the mixture coats the back of a spoon.
Set aside.

Poach the eggs by bringing a large pan of water to the boil.

Add the vinegar and with a spoon create a swirl in the pan of water.

Crack each egg into a cup and gently pour into the water.

Continue with the other eggs.

Poach for 3-4 minutes for soft eggs and longer for harder yolks.

Remove eggs with a slotted spoon.

To Serve -
Place the mushroom on the plate.
Top with a slice of ham, then a poached egg and lastly spoon over the Hollandaise sauce.
Garnish with parsley and serve.