PORTOBELLO SPINACH EGGS BENEDICT
Spinach and poached eggs are served atop tender portobello mushroom caps and blanketed with a reduced-fat 'Hollandaise' in this low-carb rendition of eggs Benedict. Garnish with Cajun seasoning.
Provided by EatAndRun
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
- Brush mushrooms with 1 tablespoon oil. Sprinkle 1/4 teaspoon salt and pepper inside. Put in the prepared pan, stem sides down.
- Bake in the preheated oven until tender, about 12 minutes.
- Meanwhile, whisk yogurt, mayonnaise, thyme, mustard, lemon juice, and hot sauce in a small bowl to make a smooth sauce.
- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic; cook for 1 minute. Add spinach and Cajun seasoning; cook, stirring, until spinach is just wilted, about 1 minute.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Stir in remaining salt until dissolved. Crack 1 egg into a small bowl, then gently slip egg into simmering water, holding bowl just above the surface. Repeat with remaining eggs. Poach until whites are firm and yolks are thickened but not hard, 3 to 5 minutes. Remove eggs with a slotted spoon.
- Microwave sauce until heated through, 30 to 45 seconds. Top mushrooms with spinach mixture, eggs, and warm sauce.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.7 g, Cholesterol 187.8 mg, Fat 13.7 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 2.8 g, Sodium 903.1 mg, Sugar 3.1 g
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Dave Michael
[email protected]This is my new favorite brunch recipe! It's so easy to make and always impresses my guests.
parvaiz khan khan
[email protected]I'm not sure what I did wrong, but my hollandaise sauce turned out lumpy. Other than that, this recipe was great!
Matthew Valenzuela
[email protected]I'm allergic to eggs, so I made this recipe with tofu instead. It turned out great! I would definitely recommend this recipe to anyone who is looking for a vegan eggs Benedict.
Natasha Kamoto
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my usual eggs Benedict recipe.
Claire Burgin
[email protected]Meh. I've had better.
Jenniffer Gauthier
[email protected]This was a bit too rich for my taste, but my husband loved it. I think I'll try making it again with less butter in the hollandaise sauce.
Jennifer Tharpe
[email protected]I'm not a huge fan of mushrooms, but I actually really enjoyed these! The spinach and hollandaise sauce helped to balance out the flavor. I would definitely make this again.
Toog T
[email protected]5/5! Will definitely make this again...maybe even tomorrow!
Stacy Duncan
[email protected]Easy to follow recipe and turned out great!
Lucy Bliss
[email protected]This was absolutely delicious! I made it for brunch this morning and my family loved it. The hollandaise sauce was perfect and the spinach and portobello mushrooms added a nice touch of flavor. I will definitely be making this again!