Portobello Mushroom Eggs Benedict
A healthy and delicious twist on the classic Eggs Benedict, this recipe replaces the traditional English muffin with a roasted portobello mushroom cap.
Ingredients - Serves 4
- Salt and pepper - To taste
- Chives - 1 tablespoon, chopped
- Hollandaise sauce - 1 cup
- Canadian bacon - 4 slices
- Eggs - 4
- Olive oil - 2 tablespoons
- Portobello mushrooms - 4 large caps
Let's Get Started
- Preheat the oven to 400°F. Brush the mushroom caps with olive oil, place on a baking sheet, and roast for 10 minutes.
- While the mushrooms are roasting, poach the eggs in simmering water until the whites are set but the yolks are still runny, about 4 minutes.
- Cook the Canadian bacon in a skillet over medium heat until browned.
- To assemble, place a slice of Canadian bacon on each mushroom cap. Top with a poached egg and drizzle with Hollandaise sauce.
- Garnish with chopped chives, season with salt and pepper, and serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 15g
- Carbs: 10g
- Protein: 12g
- Sodium: 500mg
- Sugar: 2g
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