- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: medium
- 1 large portabello mushroom
- 1 knob of butter
- 1 sprigs tarragon
- 1 clove garlic, chopped
- 3 eggs, lightly beaten
- 1 small potato, cooked and diced
- 3 slices cured ham, parma or equivalent
- 1 dashes of sunflower or groundnut oil
For the béarnaise sauce
- 250 g unsalted butter, plus extra for frying
- 1 shallot, chopped
- 1 capful of white wine vinegar
- black peppercorns
- 100 ml white wine
- 1 pinches blade mace
- a few sprigs tarragon
- 3 egg yolks
- 1 tbsp Dijon mustard
1. First place the mushroom in an oven tray and add a knob of butter, the tarragon and some garlic and bake in the oven at 200C/gas 6 for about 10 minutes. While the mushrooms is cooking, prepare the sauce.
2. For the béarnaise sauce: first melt the butter in a small saucepan.
3. In another pan sweat the shallots in a knob of butter and add the white wine vinegar, a few black peppercorns, the white wine, blade mace and a few tarragon sprigs. Reduce down until there is just over a tablespoons worth in the pan.
4. Strain and then transfer to a bain marie (a bowl sitting on top of a pan of boiling water) and whisk in the egg yolks
5. Pour in the melted butter in and stir.
6. Add the Dijon mustard and some chopped tarragon and stir.
7. For the frittata: heat a pan with a splash of oil in and pour in the eggs, start to cook gently, pulling in the sides.
8. Add the potato to the pan so the eggs solidify around them.
9. Slice the mushroom on the angle and arrange on top of the frittata.
10. Now lay the ham over the nearly cooked frittata just to warm.
11. Serve in slices with the mustard béarnaise drizzled over the top.
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