Portabella Eggs Benedict

Portabella Eggs Benedict


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Turn your favorite breakfast into a savory mushroom-based meal.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 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

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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.

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