Portabella Eggs Benedict

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield: 4 servings

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

Hollandaise Sauce
2 large egg yolks
1 tablespoon warm water
1 scant tablespoon fresh lemon juice
1/4 teaspoon coarse salt
5 tablespoons light butter (not margarine)

Eggs Benedict
4 large Portabella mushroom caps
4 slices Canadian bacon
2 tablespoons Canola oil
4 large eggs

Directions

For hollandaise sauce: Melt the butter in microwave, about 40 seconds. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, warm water, lemon juice and salt until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly.

For eggs benedict: Turn oven to broil. Cook bacon in skillet and set aside. Brush mushrooms on both sides with oil and place gill side down on a large, broiler plate and cook for about 3 minutes. Turn the mushrooms gill side up; add bacon on each mushroom, place back in broiler for 2 minutes or until fully heated and crisp.

To serve, place mushroom on plate gill side up, pat with paper towel to remove moisture. Top with a poached egg and 2 tablespoons of hollandaise. Serve immediately.

NUTRITION FACTS per serving