Portobello Eggs Benedict
Each delicious portion is served in a whole portobello mushroom cap.
- 6 ounces* egg yolks (8-9 yolks) or frozen/refrigerated liquid egg yolk product
- 6 ounces water
- 2 ounces lemon juice
- 1 pound (2 cups) butter, softened
- Salt and pepper, to taste
Mushrooms and Eggs
- 2 tablespoons olive oil
- 6 ounces fresh button or crimini mushrooms, sliced
- 8 ounces canned quartered artichokes, drained
- 4 ounces roasted red peppers, diced
- 1 teaspoon garlic salt
- 1/2 teaspoon lemon-pepper blend
- Olive oil, as needed
- salt and pepper, to taste
- 12 (3 ounce) portobello mushroom caps, stems removed
- 24 large eggs
- 3 tablespoons chives, chopped
* If using frozen or liquid egg yolk product.
- Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water and lemon
juice until blended. Cook over very low heat stirring constantly until yolk
mixture bubbles at edges and reaches 160 degrees F. Slowly stir in butter
until melted and heated through. Blend in salt and pepper. Cover and keep
- Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms,
artichokes, peppers, garlic salt and lemon-pepper just until mushrooms
become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
- Heat oven to 400 degrees F.
- Transfer mushroom caps (top side up) onto spray-coated baking sheets.
Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12
minutes until caps are slightly soft; keep warm.
- Poach eggs in simmering acidified (1 teaspoon vinegar per 2 cups water)
water. Cook until whites are set (completely coagulated and firm) and the
yolks begin to thicken (no longer runny, but not hard). Keep warm.
- For each serving, portion two eggs onto one whole portobello on a
serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped
- Serve immediately.
Yield: 12 (2-egg) servings
Do not let uncooked egg mixture remain at room temperature for longer
than one hour (including preparation and service time).
Recipe courtesy of the American Egg Board (AEB)
Photograph used with permission from the Mushroom Council - mushroominfo.com.