Best Mushroom Benedict For Brunch Recipes

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EGGS BENEDICT WITH HOMEMADE HOLLANDAISE



Eggs Benedict with Homemade Hollandaise image

Legend has it that poached eggs on an English muffin started at Delmonico's in New York. Here's my take on this brunch classic, and don't spare the hollandaise. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

4 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
3/4 cup butter, melted
Dash white pepper
ASSEMBLY:
8 large eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
Paprika

Steps:

  • For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

Nutrition Facts : Calories 345 calories, Fat 26g fat (14g saturated fat), Cholesterol 331mg cholesterol, Sodium 522mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

PORTABELLA AND SPINACH EGGS BENEDICT



Portabella and Spinach Eggs Benedict image

This recipes comes together very quick, making for a nutritious breakfast or brunch. The portabella mushroom replaces the English muffin, and low fat cheese whiz replaces the buttery hollandaise sauce in my take of this classic dish.

Provided by BrittanyS

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 large portabella mushroom cap, stem removed
10 baby spinach leaves
1 egg
1 tablespoon Cheese Whiz

Steps:

  • Preheat oven to 350°F (180°C).
  • Remove stem from portabella mushroom, reserve for later use if you wish. Place portabella mushroom in a baking dish/pan, gill side down. Bake in oven for 6 minutes.
  • Remove from oven and flip the portabella over, top with 10 baby spinach leaves, and return to oven for an additional 2-3 minutes, or just until spinach starts to wilt.
  • While the mushroom is baking poach one egg, or fry one over-easy.
  • Remove spinach topped mushroom from oven, plate, and top with poached egg.
  • Heat 1 tbsp of cheese whiz in a microwaveable bowl until melted. Drizzle over egg and mushroom. Serve hot.

Nutrition Facts : Calories 163.9, Fat 9, SaturatedFat 3.8, Cholesterol 223.9, Sodium 424.3, Carbohydrate 9.8, Fiber 3.5, Sugar 3.4, Protein 13.2

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