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Mushroom Eggs Benedict
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| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 4 Organic portabella mushroomslarge
- 1tbsp Organic balsamic vinegar
- 3tbsp Organic olive oil
- 1tsp Organic oreganodried
- 1tsp Organic thymedried
- 8pieces Organic canadian bacon
- 4 Organic eggslarge, cold
- 1tsp Organic salt
- 2tsp Organic white vinegar
- 1recipe Organic hollandaise saucesee link above
- Organic parsleyfinely chopped for garnish
Instructions
Mushrooms
- Preheat oven to 200°
- Whisk together balsamic vinegar, olive oil, oregano and thyme.
- With a damp paper towel, wipe mushrooms off to remove any dirt.
- Remove stems and scrape gills off the bottom of the mushroom cap.
- Brush cleaned mushrooms with vinegar and oil mixture.
- In a skillet over medium heat, set mushrooms top side down and cook until browned and the center is still firm. Flip to brown the bottom.
- Place mushrooms on a baking sheet to keep warm until assembly.
Canadian Bacon
- In the same skillet, cook bacon until lightly browned. Place on the baking sheet with the mushrooms to keep warm until assembly.
Poached Eggs
- Bring a large skillet or shallow pot of water to a simmer. Reduce heat to medium. Add salt and white vinegar to water.
- Break each egg individually into small cups.
- Very gently, with as little motion as possible, slide each egg into the edge of the water. Make sure to leave plenty of space between each egg.
- Cover pot and turn off heat. Set timer for 5 minutes. Do not lift the lid until the timer goes off.
Assembly
- While eggs are poaching, remove baking sheet from oven and on a serving plate, place mushrooms top side down and top each with 2 slices of Canadian bacon.
- When timer goes off, remove the eggs with a slotted spoon and set onto prepared mushroom and bacon.
- Top with prepared Hollandaise sauce and serve.
Recipe Notes
If you do not have a lid large enough to cover the poaching eggs, cover pot securely with aluminum foil.
This Mushroom Eggs Benedict recipe is organic and gluten free.
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