Portobello Mushroom Eggs Benedict

Eggs Benedict is one of my favorite breakfast dishes. With use of the portobello mushroom you won't even miss the English muffin. 

Roasted Portobello Mushrooms
4 large portobello mushrooms, stemmed
2 tbsp olive oil 
salt, dash

Hollandaise Sauce
½ cup grassfed butter
3 egg yolks
2 tbsp lemon juice
¼ tsp salt
½ tsp cayenne pepper

8 strips of bacon
4 eggs
2 tbsp white vinegar
chives, for garnish (optional)

There are two options for cooking the mushrooms. You can use the BBQ or the oven. Preheat oven to 400 degrees or heat BBQ to medium heat. Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender. If using BBQ cook for about 15 minutes or until tender. 

Cook bacon by your preferred method. 

To make the hollandaise sauce, melt butter in a small saucepan over low heat or in the microwave. Place a pot of water onto boil, and once boiled lower heat to medium. Place egg yolks, lemon juice, salt and cayenne in a glass or metal bowl and whisk together. Place bowl over the pot of boiling water (creating a double boiler), whisk vigorously and slowly add the melted better. Continue whisking until the sauce thickens up. 

Using the same pot of water, add the vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels. 

To assemble, place one mushroom cap on each of 4 plates. Top with bacon, a poached egg, and a spoonful of hollandaise sauce. Garnish with chives, if desired. Serve immediately. 

Recipe from