Posts Tagged ‘eggs benedict’

Portabella Benedict

Swap out the bread for a meaty portabella mushroom in this tasty version of eggs benedict.

Yield: 12 (2-egg) servings


12 portobello mushrooms (5-6 oz. ea.), stems and gills removed
8 oz. (1 cup) corn oil
1/4 cup Italian or flat leaf parsley, finely chopped
2 tbsp. minced fresh garlic
Salt and pepper, to taste
6 oz. (3/4 cup) mayonnaise
1 tbsp. Sriracha sauce (or ketchup)
2 tbsp. scallions, finely chopped
12 large eggs
12 slices Canadian bacon
Parsley sprigs for garnish, as needed
*If using frozen or liquid whole egg product.


Place mushroom caps in a large bowl. In a separate small bowl, blend oil, parsley, garlic, salt and pepper. Pour oil mixture over mushrooms; toss gently to coat.

Place mushrooms, stem side up, on a spray-coated baking sheet. Bake at 375° F for 40-45 minutes, until mushrooms are softened. Keep warm.
Prepare sauce: Stir together mayonnaise, Sriracha sauce and scallions.

For each serving, fry an egg until white is set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn egg over, if desired, for additional yolk firmness. Place one slice of Canadian bacon onto stem side of a mushroom, top with the egg, and drizzle on 1 tablespoon spicy mayonnaise. Serve immediately. Garnish with parsley, if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Roasted Portobello Eggs Benedict

Swap bread for a meaty portabella mushroom to create a savory twist to the classic eggs benedict.

Yield: 4

Serving Size: 1 poached egg and 1 portabella cap


Roasted Portobello Mushrooms:

4 large portobello mushrooms, stemmed
2 tablespoons olive oil
salt, dash

Hollandaise Sauce:

½ cup butter
3 egg yolks
2 tablespoons lemon juice
¼ teaspoon salt, or to taste
hot water, as needed


4 eggs
2 tbsp white vinegar
chives, for garnish (optional)


Preheat oven to 400 degrees.  Rub portobello mushroom caps with olive oil and sprinkle with salt.  Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender.

To make hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high.  Remove blender lid, and slowly pour in one third of the melted butter.  Replace lid and blend for a few seconds on high.  Remove lid and pour in another third of melted butter; blend.  Repeat with final third of melted butter.  Return to saucepan and keep warm with element on the lowest heat setting.  If hollandaise sauce is too thick, add some hot water, a tablespoon at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.

Fill a large saucepan (9-inch minimum) with 2-3 inches of water.  Add vinegar.  Bring to a simmer over medium heat; reduce heat to low.  Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water.  Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle).  Remove eggs with a slotted spoon, and drain on paper towels.

To assemble, place one mushroom cap on each of 4 plates.  Top with a poached egg, and a spoonful of hollandaise sauce.  Garnish with chives, if desired.  Serve immediately.

Nutrition Facts:

Calories: 330; Total Fat: 30g; Saturated Fat: 14g; Cholesterol: 380mg; Sodium: 90mg; Protein: 19g; Total Carbohydrate: 5g; Dietary Fiber: 1g