Mushroom Benedict

Mushroom Benedict is a delightful twist on the classic eggs benedict, featuring sautéed mushrooms and creamy hollandaise sauce served atop perfectly toasted English muffins. This vegetarian brunch dish is rich in flavor and nutrients, making it a perfect start to your day.

Ingredients

• Portobello mushrooms - 200g
• Spinach - 100g
• English muffins - 2
• Eggs - 4
• Butter - 100g
• Lemon juice - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. Clean the portobello mushrooms and slice them into thick pieces.
2. In a skillet, heat olive oil over medium heat and sauté the mushrooms for about 5-7 minutes until they are golden brown. Season with salt and pepper, then add spinach and cook until wilted. Remove from heat.
3. In a small saucepan, melt 75g of the butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until smooth.
4. Gradually add the melted butter to the egg yolk mixture while whisking continuously until the sauce thickens. Season with salt and pepper to taste.
5. In a separate pot, bring water to a gentle simmer and poach the eggs for about 3-4 minutes or until the whites are set and yolks are still runny.
6. While the eggs are poaching, toast the English muffins until golden brown.
7. To assemble, place one half of the toasted English muffin on each plate, top with sautéed mushrooms and spinach, then carefully place a poached egg on top.
8. Drizzle the hollandaise sauce over the eggs and garnish with fresh parsley. Serve immediately.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from mushrooms and spinach
• High in protein from eggs, supporting muscle health

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