Mushroom Eggs Benedict

Mushroom Eggs Benedict

Mushroom Eggs Benedict is a meatless adaptation of the traditional brunch favorite, swapping Canadian bacon for sautéed mushrooms atop toasted English muffins. Poached eggs and a creamy brown sauce complete the dish, offering rich flavors and satisfying textures.

Mushroom Eggs Benedict

Ingredients

• 8 ounces white mushrooms

• ¼ pound butter

• 1 cup flour

• 2 eggs

• Whole grain toaster rounds

• 1 tablespoon beef base

• Dijon mustard to taste

Method

1. Sauté sliced mushrooms in half the butter until golden.

2. Toast whole grain rounds until crisp.

3. Poach eggs in gently simmering water until whites are set, yolks remain runny.

4. For sauce: melt remaining butter, whisk in flour, then add water and beef base. Stir until smooth, finish with Dijon mustard to taste.

5. Stack toasted rounds with mushrooms, poached eggs, and drizzle with sauce. Garnish with herbs if desired.

Tips

Swap beef base for vegetable base for a vegetarian version.

Add cheese or fresh herbs for extra flavor.

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