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Portobello mushrooms Eggs Benedict

A new breakfast mixed with portobello mushrooms and ham.
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Prep Time 35 minutes
Cook Time 15 minutes
Course Breakfast, Brunch
Cuisine American, English
Servings 4


  • 4 large Portobello mushrooms, cleaned and stalks removed
  • salt and pepper
  • extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 3 tbsp water
  • 1 bay leaf
  • 8 peppercorns
  • 3 egg yolks
  • 160 g unsalted butter at room temperature, cubed
  • squeeze lemon juice
  • 200 g baby spinach, wilted
  • 4 slices good ham, Parma ham or 8 sliced grilled streaky bacon
  • 4 poached eggs
  • chopped chives, to garnish


  • 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.
  • Meanwhile, simmer vinegar, water, bay leaf and peppercorn in a small saucepan until reduced to about 1 tbsp, then strain into a glass bowl.
  • Add 1 tbsp water. Whisk in the yolks and season well. Put the bowl over a pan of barely simmering water. 
  • 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. 
  • Place the mushrooms on four plates and layer up with spinach, ham, eggs and Hollandaise.
    Sprinkle with chives and serve immediately.
Keyword breakfast, brunch