Mushroom And Soft-Cooked Egg Salad With Hollandaise

By Sunset
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4 large eggs

3 tablespoons melted butter, divided

1 tablespoon extra-virgin olive oil

8 ounces cremini mushrooms, stems removed and quartered

4 ounces chanterelle mushrooms, cut into 1-in. pieces

4 ounces oyster mushrooms, cut into 1-in. pieces

1/2 teaspoon salt

1/2 cup crème fraîche

1 1/2 teaspoons Dijon mustard

1 teaspoon lemon juice

2 teaspoons lemon zest

About 6 cups watercress with tough stems removed


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