Healthier Portobello Eggs Benedict | Roasted mushrooms and a lightened-up tangy hollandaise sauce make this classic brunch more nutritious while keeping it completely delicious.
How do you decide what to eat? I ask for two reasons:
- I love you and I’m curious about your life.
- I’m looking for ideas.
No, seriously. Just thinking out loud here. See, if I’m cooking for other people I can feel out what they’re in the mood for versus what I’m in the mood for and eventually settle on something that makes us all happy. But when I’m here at school and cooking for myself, well… I actually have to make decisions.
Some days I wake up craving x and so I make and eat that. Easy peasy. It’s rare that I’m craving three meals and a bunch of specific snacks, though, so I formulate some healthy go-tos (don’t we all?). Those are the meals you don’t see here as much or on Instagram as much. Seriously, for every pretty meal I post, there are about 5 that involved me just throwing a third of my fridge into a skillet and calling it a meal. Glamorous, I know.How do you decide what to eat? Cravings? Food holidays? Health? (Also, a healthier eggs Benedict recipe!) Click To Tweet
But there are also days where my go-tos sound too boring and I’m not craving anything specific. What then? Well, lately I’ve fallen into the habit of looking up food holidays and seeing if that sparks anything. Seriously. Now, I objectively think food holidays are a tad silly, but is there really anything wrong with a little extra celebration in life?
You wanna know what we’re preparing to celebrate today? National Eggs Benedict Day and the Day of the Mushroom. They’re Saturday, in case you were wondering. And that gave me an idea.
Okay, to be honest, it’s an idea I’ve had for a while. I’ve had two really good Benedicts lately, and I’ve never made one myself. But I’ve been wanting to! Also, I love portobello mushrooms and I had a feeling runny yolks over roasty mushrooms would be pretty excellent.
So this meal is the result of a craving, and its deliciousness plus the upcoming double food holiday make the perfect excuses to share with you.
An eggs Benedict breakdown
Usually, eggs Benedict implies a toasted English muffin topped with Canadian bacon, a poached egg, and buttery hollandaise sauce.
In this version, I replaced the English muffin with a roasted portobello mushroom, ditched the Canadian bacon (though it would actually be awesome if you’re looking for some extra protein), added some spinach for color, and made a lighter, tangier hollandaise-style sauce.
This portobello eggs Benedict is a fun, healthy, pretty, delicious spin on the classic! Perfect for breakfast, lunch, brunch, or dinner.
A note: this technically does not take that much time, but it does dirty up a fair few dishes and you are doing several things at once. You can do it, I promise, but it’s a little bit messy. Also, I made two eggs for myself, but those are easily multiplied if you’re serving more people. The sauce makes nearly 3/4 cup, so no need to scale it up.
- 2 portobello mushroom caps
- 1 t. extra virgin olive oil
- 5.3 oz. plain Greek yogurt*
- 2 large egg yolks
- 1 T. unsalted butter, melted
- 2 t. lemon juice
- 1/4 t. black pepper
- 1/8 t. salt
- 1/8 t. paprika
- 1/2 t. granulated sugar
- 1/4 t. spicy brown mustard, optional
- Preheat oven to 400°F.
- Wash mushroom caps and pat dry.
- Rub mushrooms with oil and season with salt and pepper.
- Roast for 10 minutes on one side (I used a stone, but a baking sheet with parchment paper or nonstick spray would be just fine). Flip and roast for 10 minutes on the other side. Remove from oven and set aside.
- While the mushrooms are roasting, bring a pot of water to a simmer and set a heatproof bowl above the pot. If you have a double-boiler, use that!
- In the bowl, whisk together the Greek yogurt, egg yolks, melted butter, lemon juice, salt, pepper, paprika, sugar, and mustard.*
- Keep stirring the sauce regularly for about 15 to 20 minutes. It should thicken and be nicely warmed.
- On the stove, simmer water and add vinegar. Crack the eggs into a small bowl and slide them into the water. Simmer for 3-4 minutes before removing poached eggs.
- In the microwave, add a little over 1/2 c. water to a large bowl (I used a 2-cup one) and gently crack one egg into the water. Place a plate upside-down over the bowl and microwave for one minute. Remove the egg and repeat with the next one.
- Plate the roasted mushrooms, and top with a few spinach leaves, the poached eggs, and your desired amount of hollandaise. Enjoy!
- *I really love the slightly tangy flavor of this hollandaise, especially as I find regular hollandaise to be a little too creamy and one-note. If you want a less-tangy sauce, there are lots of options! You can use a Greek yogurt with a higher fat percentage, add another 1/2 t. sugar, and/or omit the mustard. An extra T. of melted butter is also pretty delicious.
- **Both of these methods work beautifully!
How do you decide what to eat?
Are you an eggs Benedict fan?