Portobello Eggs Benedict
565Calories
31gProtein
46gFat
7gNet Carbs
Per serving · recipe makes 2. Scale any portion and auto-track it in the app.
Ingredients
- Mushrooms
- 4 eggs
- 4 tbsp butter
- 1 tbsp lemon
- Ham
- 2 tsp olive oil
- Salt
Method
PREP
- Heat the oven to 400F. Wipe 4 portobello caps clean, scrape the dark gills out with a spoon, rub them with 2 tsp olive oil, and salt them.
- Melt 4 tbsp butter and keep it hot. Separate 2 egg yolks into a tall narrow jug with 1 tbsp lemon juice and a pinch of salt.
COOKING
- Roast the mushroom caps gill-side down on a rack for 12 to 15 minutes, until tender and shrunken. The rack matters - set flat on a pan they sit and stew in their own liquid.
- Meanwhile bring a wide pan of water to a bare shiver, never a boil. Slip in 4 eggs one at a time and poach 3 minutes for a set white and a liquid yolk, then lift them onto a paper towel.
- Warm 4 oz Canadian bacon in a dry skillet, 1 minute a side. For the hollandaise, push a stick blender to the bottom of the jug, switch it on, and pour the hot butter in a slow steady thread, lifting the blender as the sauce thickens - about 30 seconds.
FINISH
- Stack each portobello cap with Canadian bacon, a poached egg, and a spoonful of hollandaise. Serves 2 - 2 stacks each. The sauce makes about 1/3 cup, exactly enough for four stacks.
💡 Pro-Tip: Hollandaise splits when the butter goes in too fast or too hot. Let the melted butter sit a minute off the heat and pour it in a thread, not a glug. If it does break, blend a fresh yolk into the broken sauce and it comes straight back.
Cook it & auto-track the macros in the app →