Champagne Poached Egg on Portobello 
   with Smoked Salmon and Caviar

Serves 4


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






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.

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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