Breakfast and Brunch Recipes
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.
Yield: 4 servings
- 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
- 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 thickens again.
- 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.
Recipe and photo used with permission from:
The Mushroom Council
Recipe by: Kara Lydon from The Foodie Dietitian and Recipe Redux