Portobello Mushroom Eggs Benedict

Portobello Mushroom Eggs Benedict

This Portobello Mushroom Eggs Benedict swaps out the muffin for a juicy, roasted mushroom cap, spinach and tomato slices, all topped with a poached egg and a velvety yogurt sauce. Earthy, creamy, and savory, it’s a fresh, flavorful and healthy twist on the classic eggs benedict

 Portobello Eggs Benedict

Ingredients

• 2 big Portobello mushrooms

• Olive oil

• Salt and pepper

• Dried herbs (like oregano)

• 2 eggs

• 1 tablespoon vinegar (for poaching eggs)

• 2 cups of spinach

• 1 tomato, sliced

• Fresh herbs for topping

Yogurt Sauce

• 1 cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 1 garlic clove, chopped

• 1 teaspoon mustard

• 1/2 teaspoon paprika

• Salt and pepper

Method

1. Heat oven to 400°F (200°C). After cleaning the gills of the mushrooms, brush them with oil, sprinkle with salt, pepper, and herbs. Bake for about 15 minutes until soft.

2. Mix all the yogurt sauce ingredients in a bowl.

3. Cook spinach in a pan for 1 minute until wilted.

4. To poach eggs: bring water to a light boil, add vinegar. Crack the eggs gently into the poaching water. Cook for 3 minutes, then lift them out with a slotted spoon.

5. Put mushrooms on plates. Add spinach and tomato. Put an egg on each. Spoon yogurt sauce over. Top with fresh herbs.

   
   

   That’s it! Enjoy your healthy Portobello Mushroom Eggs Benedict!

   
   

Mediterranean Blend Seasonings

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