The meaty texture of the mushrooms against wilted spinach and a rich poached egg atop a flaky biscuit makes for a winning brunch.
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
In a medium saucepan, heat oil over medium heat. Add shallot and cook for
a few minutes, until fragrant.
Add mushrooms and spinach and sauté for approximately 5 minutes, or until
mushrooms are tender and spinach is wilted.
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
Once thickened, remove from heat and whisk in mustard and truffle oil. Add
salt and white pepper.
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.
Assemble Eggs Benedict by layering the biscuit (sliced in half), mushroom
mixture, eggs, and hollandaise.
Yield: 4 servings
Recipe by: Kara Lydon from The Foodie Dietitian and Recipe Redux