Friday, May 01, 2015

Protobello Eggs Benedict

When it comes to weekend meals, brunch reigns supreme.  Whether brunch is at your local diner, or at home, it is such a comforting and delicious meal.  We enjoy all of the classics such as belgian waffles, a big stack of pancakes, and omelets, but a favorite is Eggs Benedict!  We know this dish is definitely not calorie friendly, so we wanted to create an option that was a little healthier and more hearty.  That is when we came up with the idea of substituting the English muffin for a portobello mushroom, and it is divine! Not only does this make a great brunch meal, but we have also been known to make it for dinner every once in a while too ;)


Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Mushrooms & Egge
4 Portobello Mushroom Caps
4 Eggs
Pot of water
2 tbs white vinegar


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.
While mushroom is cooking, prepare the Hollandaise sauce: 
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Prepare the Eggs
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.

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. (If you like, add Canadian bacon, bacon, prosciutto, or any other type of thin breakfast meat to the mushroom cap).

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