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Truffle Mushroom Eggs Benedict

Truffle Mushroom Eggs Benedict

The meaty texture of the mushrooms against wilted spinach and a rich poached egg atop a flaky biscuit makes for a winning brunch.

Ingredients

For the eggs benedict

  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 2 portabella mushroom caps, rinsed and diced
  • 3 cups spinach
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon thyme
  • 8 large eggs
  • 1 package ready-to-make biscuits, baked according to directions

For the hollandaise

  • 6 ounces 2% plain Greek yogurt
  • 3 egg yolks
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoon truffle oil
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt


Instructions

  1. In a medium saucepan, heat oil over medium heat. Add shallot and cook for a few minutes, until fragrant.
  2. Add mushrooms and spinach and sauté for approximately 5 minutes, or until mushrooms are tender and spinach is wilted.
  3. In the meantime, make the hollandaise by adding yogurt, egg yolks and lemon juice to a heat-resistant bowl. Set up a double broiler by filling a pot with 2 inches of water. Place the heat-resistant bowl on top of the pot so that it’s not touching the water. Bring water to a boil, and then reduce to simmer. Whisk the hollandaise continuously for roughly 10 minutes, until sauce thins and then thickens again.
  4. Once thickened, remove from heat and whisk in mustard and truffle oil. Add salt and white pepper.
  5. In a medium or large pot of boiling water, poach eggs for a few minutes, until the white is no longer translucent and the yolk is still runny.
  6. Assemble Eggs Benedict by layering the biscuit (sliced in half), mushroom mixture, eggs, and hollandaise.
  7. Serve.

Yield: 4 servings


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