Oyster mushroom benedict with calamansi hollandaise

Instructions

1. To make the toasted sourdough, heat a large frying pan over medium heat. Brush both sides of sourdough with olive oil. Toast in pan for 1 minute on each side or until lightly golden. Add butter and swirl the pan until melted. Cook bread until golden brown. Remove and set aside on a serving plate.
2. To make the oyster mushroom topping, slice mushrooms into quarters lengthways. Heat olive oil in the same large frying pan. Add eschalots, garlic and chilli. Cook, stirring for about 1 minute. Stir in mushrooms. Continue to cook for a further 2 minutes then add baby spinach. Stir mixture until spinach is just wilted. Remove from heat. Season with salt and pepper, to taste.
3. Meanwhile, make the poached eggs. Heat the water and vinegar in a small saucepan over medium heat. When water comes to a gentle boil, swirl the water in a clockwise motion and gently add the eggs one at a time. Cook for 2 minutes or until the desired doneness. Remove with a slotted spoon and transfer to a plate lined with a paper towel to remove excess water.
4. To make the calamansi hollandaise, place the egg yolks, mustard and calamansi juice in a large heatproof bowl set over a small saucepan of shallow simmering water. Whisk the mixture continuously until it begins to thicken. Remove from the heat. Slowly add the ghee in a steady stream while whisking, until the mixture emulsifies and thickens. Season with salt and pepper, to taste. Add more calamansi juice if you prefer a stronger sour-citrus flavour.
5. To serve, spoon the mushroom mixture onto the toasted sourdough. Top with eggs and drizzle with calamansi hollandaise.