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Portobello Eggs Benedict

Portobello Eggs Benedict


For 4

You will need...

  • 2 tablespooms white wine vinegar
  • 3 tablespoons water
  • 1 bay leaf
  • 8 peppercorns
  • 3 egg yolks
  • 160 g unsalted butter at room temperature, cubed
  • 1 squeeze lemon juice
  • 200 g baby spinach, wilted
  • 4 slices good ham, Parma ham or 8 sliced grilled streaky bacon
  • 4 poached eggs
  • 1 chopped chives, to garnish

Portobello Eggs Benedict Method

  1. Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Season well, drizzle with extra virgin olive oil and bake for 10 minutes.
  2. Meanwhile, simmer vinegar, water, bay leaf and peppercorn in a small saucepan until reduced to about 1tbsp, then strain into a glass bowl. Add 1tbsp water.
  3. Whisk in the yolks and season well. Put the bowl over a pan of barely simmering water.
  4. Add a knob of butter at a time, ensuring each is well whisked in before adding next. Cook for 2 minutes more until thickened, then whisk in the lemon juice.
  5. Place the mushrooms on four plates and layer up with spinach, ham, eggs and Hollandaise. Sprinkle with chives and serve immediately.
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