Mushroom Eggs Benedict

by | Dec 5, 2025 | Recipes

Mushroom Eggs Benedict
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Mushroom Eggs Benedict

Prep time

20

minutes

A fresh twist on a brunch classic using our New Wild Chef Cauliflower Rosti 80g. This Herby Eggs Benedict pairs a parsley hollandaise with soft poached eggs, and bright herbs for a vibrant, flavour-forward start to the day, served on your new menu staple.

Ingredients

  • Wild Chef New Cauliflower Rosti 80g – GF/DF/Vegan.

  • Spinach

  • Swiss brown mushrooms

  • Hollandaise

  • Parsley

  • Coriander

Directions

  • Cook Wild Chef’s New Cauliflower Rosti 80g to your chosen method available on the back of the bag. We recommend deep frying in small batches at 190°C for 3 minutes. 
  • Meanwhile, bring a saucepan half-filled with water to the boil. Stir in vinegar and reduce to a gentle
    simmer. Place eggs in and soft poach.
  • To make your herbed hollandaise, we’ve just added about 3 tbsp of finely chopped fresh herbs (chives, parsley) to a bowl with your plain hollandaise. Stir to combine and set aside.
  • To assemble, place two Wild Chef Cauliflower Rosti 80g on the plate. Top with spinach, sautéed mushrooms, poached eggs and a generous serving of your fresh, herby hollandaise.