Mushroom Eggs Benedict

Everyone in my family has their own favorite foods, but there are a few things that we all can agree on. Our favorite meal to eat, anytime of the day, is breakfast and we all love mushrooms and Eggs Benedict.

I have always used gluten free English muffins for the bottom of my benedicts. In a pinch, I have even used gluten free bread cut into circles and toasted, but I am always looking for other ideas.

The idea to pair our love for mushrooms and Eggs Benedict came to me while I was wandering our grocery store, looking for inspiration. I found these beautiful, large Portobello mushrooms and spent the rest of my time wandering around the store, trying to figure out what I could do with them. I realized that they would be perfect for my benedicts.

It turns out that Eggs Benedict are the perfect vehicle for Portobello mushrooms; it just works beautifully. Pair it with our Hollandaise Sauce and steamed asparagus wrapped in prosciutto for a delicious brunch meal.

For more delicious organic recipes, visit nowfindorganic.com.

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Mushroom Eggs Benedict

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Course

Breakfast, Brunch

Prep Time

20 minutes

Cook Time

15 minutes

Servings

servings MetricUS Imperial

Ingredients

• 4 Organic portabella mushrooms large
• 1 tbsp Organic balsamic vinegar
• 3 tbsp Organic olive oil
• 1 tsp Organic oregano dried
• 1 tsp Organic thyme dried
• 8 pieces Organic canadian bacon
• 4 Organic eggs large, cold
• 1 tsp Organic salt
• 2 tsp Organic white vinegar
• 1 recipe Organic hollandaise sauce see link above
• Organic parsley finely chopped for garnish

Course Breakfast, Brunch Prep Time 20 minutes Cook Time 15 minutes Servings servings MetricUS Imperial Ingredients 4 Organic portabella mushrooms large 1 tbsp Organic balsamic vinegar 3 tbsp Organic olive oil 1 tsp Organic oregano dried 1 tsp Organic thyme dried 8 pieces Organic canadian bacon 4 Organic eggs large, cold 1 tsp Organic salt 2 tsp Organic white vinegar 1 recipe Organic hollandaise sauce see link above Organic parsley finely chopped for garnish

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Instructions

Mushrooms

1. Preheat oven to 200°
2. Whisk together balsamic vinegar, olive oil, oregano and thyme.
3. With a damp paper towel, wipe mushrooms off to remove any dirt.
4. Remove stems and scrape gills off the bottom of the mushroom cap.
5. Brush cleaned mushrooms with vinegar and oil mixture.
6. In a skillet over medium heat, set mushrooms top side down and cook until browned and the center is still firm. Flip to brown the bottom.
7. Place mushrooms on a baking sheet to keep warm until assembly.

Canadian Bacon

1. In the same skillet, cook bacon until lightly browned. Place on the baking sheet with the mushrooms to keep warm until assembly.

Poached Eggs

1. Bring a large skillet or shallow pot of water to a simmer. Reduce heat to medium. Add salt and white vinegar to water.
2. Break each egg individually into small cups.
3. Very gently, with as little motion as possible, slide each egg into the edge of the water. Make sure to leave plenty of space between each egg.
4. Cover pot and turn off heat. Set timer for 5 minutes. Do not lift the lid until the timer goes off.

Assembly

1. While eggs are poaching, remove baking sheet from oven and on a serving plate, place mushrooms top side down and top each with 2 slices of Canadian bacon.
2. When timer goes off, remove the eggs with a slotted spoon and set onto prepared mushroom and bacon.
3. Top with prepared Hollandaise sauce and serve.

Recipe Notes

If you do not have a lid large enough to cover the poaching eggs, cover pot securely with aluminum foil.

This Mushroom Eggs Benedict recipe is organic and gluten free.

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Renee Lumbreras