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Portobello Mushroom Eggs Benedict
Indulge in a gourmet breakfast with this healthy twist on the traditional Eggs Benedict, swapping out the English muffin for hearty, roasted portobello mushrooms. This dish combines the earthiness of mushrooms with the richness of poached eggs, savory Canadian bacon, and velvety hollandaise sauce, creating a symphony of flavors that will tantalize your taste buds. Perfect for a special brunch or a refined breakfast, this recipe shines with fresh chives for a pop of color and flavor. Eggs Benedict has a storied history dating back to the late 19th century, often associated with luxury dining, making this version a delightful fusion of health and indulgence.
Servings: 4
Ingredients
- Portobello mushrooms
- 4 large, stems removed
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- Canadian bacon
- 4 slices
- Eggs
- 4 large
- Chives
- 2 tablespoons, finely chopped
- Hollandaise sauce
- 1 cup
Instructions
- Preheat the oven to 400°F (200°C).
- Brush the portobello mushroom caps with olive oil, sprinkle with salt and pepper, and place them on a baking sheet. Roast for 10 minutes until tender.
- While the mushrooms are roasting, prepare the hollandaise sauce (see below).
- In a skillet over medium heat, cook the Canadian bacon until browned and crispy, about 2-3 minutes per side.
- In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the simmering water. Poach the eggs for about 4 minutes, until the whites are set but the yolks remain runny.
- To assemble, place a slice of Canadian bacon on each roasted mushroom cap. Top with a poached egg and generously drizzle with hollandaise sauce.
- Garnish with chopped chives, season with additional salt and pepper if desired, and serve immediately.
Dietary Information
Servings: 4 • Dish Type: Breakfast/Brunch • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 450 • Fat: 30g • Carbs: 10g • Protein: 25g • Sodium: 800mg • Sugar: 1g
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