Portobello Eggs Benedict: A Healthy Morning Upgrade

Do you ever wonder why breakfast always seems to come with a side of carbs? Muffins, bagels, pancakes – the list goes on. They’re tasty, but they often leave you feeling sluggish later in the day. That’s where Portobello Eggs Benedict comes in! This healthier twist replaces the English muffin with a marinated Portobello mushroom cap. It’s an ideal option to start your day with protein and flavor, not carbs and regrets.

What You Need
Serves 4

For the Marinade:

• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon minced garlic (because who doesn’t love garlic?)
• 1 Tablespoon minced shallot
• A pinch of sea salt and black pepper
• 1 teaspoon dried basil (your secret weapon for extra flavor)

For the Creamy Mustard Sauce:

• 2 Tablespoons coconut cream
• 1 Tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 Tablespoon fresh chives, minced
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon water (to smooth it all out)

For the Benedicts:

• 4 Portobello mushrooms
• 1 teaspoon white vinegar
• 4 eggs
• 1 cup baby spinach

Instructions:

1. In a medium bowl, whisk together the marinade ingredients. Clean the mushrooms, then remove the stems. Place them in a ziplock bag with the marinade, and let them soak for 30 minutes. Flip the mushrooms halfway to make sure they get coated on all sides.
2. While the mushrooms are soaking up the flavor, go ahead and mix together all the ingredients for the mustard sauce in a bowl. Once combined, stir until it’s smooth and creamy. Afterward, place it in the fridge to chill while you move on to the next steps, ensuring everything is ready for assembly.
3. Preheat your oven to 400°F. Grease a rimmed baking sheet with a little olive oil. Lay the marinated mushrooms on the sheet and bake them for 20 minutes. Flip them halfway through for even cooking.
4. Meanwhile, bring about 2 inches of water to a gentle simmer in a large saucepan. Add the vinegar to the water. Carefully crack each egg into a cup, then slide them into the simmering water one at a time. Let them cook for 2-3 minutes for perfect poached eggs. Remove them with a slotted spoon.
5. Now, it’s time to put everything together! Place a roasted Portobello mushroom on each plate, top it with a handful of spinach, then add a poached egg. Drizzle the creamy mustard sauce over the top. Enjoy your gourmet breakfast!

Nutrition:

297 calories, 12g fat, 2g carbs, 172mg sodium, 2g fiber, 7g protein – a delicious, satisfying breakfast that won’t weigh you down.

Share the Love

Now that you’ve mastered this recipe, why not share it with friends, family, or even that neighbor who always makes you jealous of their brunch spread? You’ll have them swapping their high-carb breakfasts for this healthier, flavor-packed twist in no time!