Roasted Portobello Eggs Benedict
Recipe courtesy of the Mushroom Council.
Roasted Portobello Mushrooms:
4 large portobello mushrooms, stemmed
2 tablespoons olive oil
1/2 cup butter
3 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt, or to taste
Hot water, as needed
4 large eggs
2 tablespoons white vinegar
Chopped chives, for garnish (optional)
- Preheat oven to 400°F (205°C).
- For Roasted Portobello Mushrooms: Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15 to 20 minutes, or until tender.
- For Hollandaise Sauce: Melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high. Remove blender lid, and slowly pour in one third of the melted butter. Replace lid and blend for a few seconds on high. Remove lid and pour in another third of melted butter; blend. Repeat with final third of melted butter. Return to saucepan and keep warm with element on the lowest heat setting. If Hollandaise sauce is too thick, add some hot water, a tablespoon at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.
- For Eggs: Fill a large saucepan (9-inches minimum) with 2 to 3-inches of water. Add vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them -- they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels.
- To Assemble: Place one mushroom cap on each of 4 plates. Top with a poached egg, and a spoonful of Hollandaise sauce. Garnish with chives, if desired. Serve immediately.
Makes 4 servings.
Recipe and photograph courtesy of the Mushroom Council.