Portabella and Spinach Eggs Benedict
"This recipes comes together very quick, making for a nutritious breakfast or brunch. The portabella mushroom replaces the English muffin, and low fat cheese whiz replaces the buttery hollandaise sauce in my take of this classic dish."
photo by BrittanyS
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
1
ingredients
- 1 large portabella mushroom cap, stem removed
- 10 baby spinach leaves
- 1 egg
- 1 tablespoon Cheese Whiz
directions
- Preheat oven to 350°F (180°C).
- Remove stem from portabella mushroom, reserve for later use if you wish. Place portabella mushroom in a baking dish/pan, gill side down. Bake in oven for 6 minutes.
- Remove from oven and flip the portabella over, top with 10 baby spinach leaves, and return to oven for an additional 2-3 minutes, or just until spinach starts to wilt.
- While the mushroom is baking poach one egg, or fry one over-easy.
- Remove spinach topped mushroom from oven, plate, and top with poached egg.
- Heat 1 tbsp of cheese whiz in a microwaveable bowl until melted. Drizzle over egg and mushroom. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
My name is Brittany and I am the Marketing Manager for Mushrooms Canada. Since I work in the food industry I cannot help but love food! I have challenged my blog readers to participate in our "Mushroom Monday Challenge," and of course when leading a challenge you must participate as well. This is where I will chronicle my Mushroom Monday recipes that I enjoy at home.
