For the hollandaise sauce
four big egg yolks
1 tablespoon clean lemon juice
½ tablespoon water
½ cup (1 stick) unsalted butter, melted
Hot sauce, to flavor
For the mushroom toast
five cups diverse clean mushrooms, including sliced, stemmed shiitake, torn maitake, enoki, and morel
2 tablespoons vegetable oil
eight big eggs
¼ cup complete milk
6 tablespoons unsalted butter, divided
four three/four-inch thick slices us of a sourdough bread
¼ cup minced shallots
three garlic cloves, grated
three tablespoons white wine
1 tablespoon white soy sauce or normal soy sauce
12 oz infant spinach
½ lemon, for squeezing over
four oz smoked gouda, coarsely grated
Kosher salt and freshly floor pepper, to flavor
¼ cup sliced clean chives
Make the hollandaise sauce:
In a big stainless-steel bowl, whisk egg yolks, lemon juice, and water to blend. Place bowl over a saucepan containing slightly simmering water (or use a double boiler). Continue to whisk unexpectedly till thickened, making sure eggs do not get too warm or they’ll scramble. Remove bowl from over water and wrap backside of bowl in a kitchen towel to preserve it in vicinity. Whisking constantly, slowly drizzle in melted butter till sauce is thickened and doubled in volume. Season to flavor with warm sauce, salt, and pepper. Cover and vicinity in a heat spot even as cooking mushrooms and eggs.
Make the mushroom toasts:
Preheat oven to 375°F. In a big bowl, toss mushrooms and oil to coat. Spread out in an excellent layer on a big rimmed baking sheet. Roast till softened, 15 to twenty mins.
In a medium bowl, beat eggs and milk till blended. Season with a beneficiant pinch every of salt and pepper and set aside. Butter bread on each facets with approximately four tablespoons of the butter. Heat a big skillet over medium warmness and upload bread. Cook till golden brown, approximately 2 mins in line with aspect.
In the equal skillet, warmness 2 tablespoons of oil over medium-excessive warmness. Add shallots, garlic, and mushrooms and prepare dinner dinner, stirring often, till shallots soften, approximately four mins. Add white wine, 1 tablespoon butter, and soy sauce and produce to a simmer. Working in batches, upload spinach, tossing till wilted among batches. Season with salt and a squeeze of lemon juice to flavor.
In a non-stick skillet, soften 1 tablespoon butter. Add overwhelmed eggs. Cook over medium warmness, stirring with a silicone spatula, till eggs are simply starting to set, 2 to a few mins. Add smoked gouda, dispose of from warmness, and retain stirring till eggs have simply set into gentle curds, returning to warmness in brief if had to prepare dinner dinner barely more, 1 to two mins. Season with salt and pepper.
Spread hollandaise sauce on one aspect of every slice of toast. Garnish with chives.