Portobello Eggs Benedict

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I try not to use the word “favorite” too liberally, but I am definitely going to say it here.  Eggs Benedict is (one of) my favorite breakfast or brunch foods of all time.

There are so many different styles and interpretations of this dish, but for me, there are two key things that make it great: an egg that has been poached to perfection and creamy, warm, lemony, homemade hollandaise sauce.  I am so fond of this dish that I made it on Valentine’s day to show my mom how much I love her… which is a whole lot.

Portobello mushrooms are good for so many things because they are meaty, filling, full of great flavor and really easy to cook.  I like to grill them, eat them in stir fries, make veggie sandwiches with them – the “steak-like” consistency makes them a perfect replacement anywhere you would normally eat meat (in case you’re interested in experimenting around with that).  In this particular instance, I used them in place of an english muffin or toast, which eggs benedict is traditionally served on.

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What will you need?

2 portobella mushrooms

2 eggs, poached

1 avocado (mashed together with the cilantro)

1 tomato, sliced

A handful of mixed greens

2 tbsp chopped cilantro

1 tbsp olive oil

1 tsp garlic powder

Salt, pepper

For the hollandaise:

2 egg yolks

1/4 stick butter

1 tbsp water

1 tbsp lemon juice

a pinch of cayenne pepper or paprika

How do you make it?

Cook your portobellos in a skillet with some olive oi, salt, pepper and garlic powder until tender.  This will take about 3 minutes on each side of the mushroom .  Remove from the heat and put on the side.

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In a small bowl, mash together the avocado and chopped cilantro.

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In the meantime, melt 2 tbsp of butter and  start the water to poach your two eggs.  If you don’t know how to poach eggs, you can learn how to do it here!

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Fill the bottom of a double boiler part-way with water and bring water to a gentle simmer.  In a medium metal bowl, whisk together egg yolks, lemon juice, and water.  Hold the bowl over the simmering water and slowly add in the melted butter, whisking it quickly to make sure the eggs don’t cook.  Once the mixture is well-combined, warm and starts to thicken… your homemade hollandaise sauce is ready to go.

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To plate the rest of your ingredients. Put some mixed greens down first… then your portobello topped with avocado and tomato slices.

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Add your poached egg on top…

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And drizzle with the hollandaise while it is still warm.

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Sprinkle the top with some salt, cayenne pepper or paprika for a burst of additional color and flavor.

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  1. Sue says:

    That’s beautiful Allie!

  2. Amzazing. I can almost taste it now.

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