Pesto Mushrooms with Poached Eggs and Hollandaise Sauce
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Cooking tools:
- Skillet
- Saucepan
- Slotted spoon
- Toaster
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 200 g Australian mushrooms (10-15), halved or quartered
- 1 tbsp white vinegar
- 4 eggs
- ¼ cup basil pesto
- 2 slices sourdough bread
- 2 tbsp olive oil
- ⅓ cup store bought hollandaise sauce
- Snow pea tendrils, to serve
- Cracked pepper, to serve
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