Portobello Eggs Benedict

If you love Eggs Benedict, you’ll go crazy over this amazing Portobello Eggs Benedict Recipe!

Have you ever noticed how most of our favourite breakfast dishes centre around a grain+gluten filled item? Breakfast is notoriously a high-carb, low protein meal, which sets you up for a day filled with poor food choices.

So, rather than go with the high-carb flow, start your day off with this Portobello Eggs Benedict – where a marinated and roasted Portobello mushroom cap is used to replace the English muffin. Think of it as a modern, fitness-friendly version of Eggs Benedict that will keep you on track with your results. Enjoy your portobello eggs Benedict!

INGREDIENTS (SERVES 4)

For the marinade

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon minced garlic
• 1 tablespoon minced shallot
• Sea salt and black pepper
• 1 teaspoon dried basil

For the creamy mustard sauce

• 2 tablespoons coconut cream
• 1 tablespoon dijon mustard
• 1 teaspoon fresh lemon juice
• 1 tablespoon fresh chives, minced
• ⅛ teaspoon sea salt
• ⅛ teaspoon black pepper
• 1 teaspoon water

For the benedicts

• 4 portobello mushrooms
• 1 teaspoon white vinegar
• 4 eggs
• 1 cup baby spinach

METHOD

1. In a medium bowl whisk together the marinade ingredients. Wash the mushrooms and remove the stems. Place the mushrooms in a ziplock bag with the marinade for 30 minutes, flipping halfway through.
2. In a medium bowl combine the mustard sauce ingredients. Mix until creamy then store in the fridge.
3. Preheat the oven to 200 degrees C (400 degrees F). Lightly grease a rimmed baking sheet with olive oil. Place the marinated mushrooms on the pan and bake for 20 minutes, flipping halfway through.
4. In a large saucepan, bring 2 inches of water to a simmer (not a boil!) Add the vinegar. One at a time, crack the eggs into a cup and gently slip into the water. Simmer for 2-3 minutes. Use a slotted spoon to remove the eggs.
5. Plate each benedict by topping a Portobello with spinach, a poached egg and a dollop of creamy mustard sauce. Enjoy!

NUTRITION

One serving equals: 297 calories, 12g fat, 2g carbohydrate, 172mg sodium, 2g fibre, and 7g protein