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Wild Mushrooms on Brioche with Brown Butter Hollandaise and Poached Egg by Well-Seasoned [VIDEO]

I absolutely love Angie and her team at Well-Seasoned! I've known them since before I launched and they've been nothing but supportive!

They were so kind to have me over one night for one of their online cooking classes. Check out Well-Seasoned's Chef Deniz Tarakcioglu use of our Brown Butter Cubes for his hollandaise sauce.

If you need help, there's a video below. An appearance by yours truly and wine in hand - of course!

Wild Mushrooms on Brioche with Hunter Browns' Brown Butter Cubes Hollandaise and Poached Egg


2 slices of brioche, toasted if stale

2 eggs

Wild Mushrooms

  • 15ml Hunter Browns' Brown Butter Cubes (1 cube)

  • 1 lbs assorted wild mushrooms; brushed clean and cut to medium size chunks

  • 2 sprigs of thyme

  • 1 shallot, finely minced

  • 2 cloves of garlic, puréed

  • 30ml sherry vinegar

  • 50ml demi glacé

  • 30ml chopped parsley

Brown Butter Hollandaise

  • 1 shallot, finely diced

  • 50ml white wine

  • 50ml white wine vinegar

  • 5 sprigs tarragon

  • 2 egg yolks

  • 5 black peppercorns

  • 2 bay leaves

  • 75ml melted Hunter Browns' Brown Butter Cubes, melted and warm (5 cubes)

  • 50ml grated parmesan


  1. In a large skillet sauté the mushrooms with Brown Butter Cubes until soft. Add shallots, garlic, thyme and cook until translucent. Deglaze with sherry vinegar, cook until almost dry. Add demi glacé and reduce until sticky. Add parsley, keep warm.

  2. In a medium pot reduce white wine vinegar, white wine with shallots, tarragon and spices by half.

  3. On top of a double boiler combine egg yolks and reduction, whisk until thick and doubled in volume. Slowly add the melted brown butter while constantly whisking, correct seasoning. Spread the mushrooms on toast, dress with hollandaise, sprinkle with parmesan and serve warm.

Far shot of Eggs Benedict with Brown Butter Hollandaise



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