Portabella Eggs Benedict
Serving Size / Yield
- 2 lg. egg yolks
- 1 Tbsp. warm water
- 1 scant tablespoon fresh lemon juice
- 1/4 tsp. coarse salt
- 5 Tbsp. light butter (not margarine)
- 4 lg. Portabella mushroom caps
- 4 slices Canadian bacon
- 2 Tbsp. Canola oil
- 4 lg. eggs
For hollandaise sauce: Melt the butter in microwave, about 40 seconds. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, warm water, lemon juice and salt until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly.
For eggs benedict: Turn oven to broil. Cook bacon in skillet and set aside. Brush mushrooms on both sides with oil and place gill side down on a large, broiler plate and cook for about 3 minutes. Turn the mushrooms gill side up; add bacon on each mushroom, place back in broiler for 2 minutes or until fully heated and crisp.
To serve, place mushroom on plate gill side up, pat with paper towel to remove moisture. Top with a poached egg and 2 tablespoons of hollandaise. Serve immediately.