Best Portabella And Spinach Eggs Benedict Recipes

Portabella and Spinach Eggs Benedict image

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

Portobello Eggs image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons butter, melted
2 cloves garlic, crushed
1 tablespoon Italian seasonings
4 large portobello caps, stems removed
1 teaspoon white vinegar
8 eggs
1 bag fresh spinach or approximately 8 cups (2 cups per serving)
1 pint heavy cream
1 cup grated Parmesan
Parsley, for garnish
Fresh fruit, for serving

Steps:

Preheat the oven to 350 degrees F.
Melt the butter; add the crushed garlic and Italian seasonings. Using a cake pan or cookie sheet with edges, place the caps, gill side up and without the stem (reserve the stem for making veggie broth). Equally divide the butter mixture between caps. Bake for about 20 minutes. Caps should be cooked but not shriveled. They should be firm to touch and just a little light color left. (Do not over cook.)
While caps are cooking, start your poached egg water. Add a teaspoon of white vinegar to help bind the eggs. When the caps are done, remove them and cover them with foil to keep them warm. Turn the oven up to broil. Drop your eggs into hot water. In another large frying pan, saute/steam your spinach in just a touch of olive oil and a little water. Keep stirring the spinach.
When the eggs are almost ready (about 4 minutes). Arrange the spinach on 4 oven safe plates. Place 1 cap on each bed of spinach; place 2 eggs on each cap. Drizzle heavy cream over the whole plate. Sprinkle with Parmesan and flash under broiler, just enough to melt cheese a little. Garnish with chopped parsley and serve with fresh fruit.

Eggs Benedict image

Provided by Amanda in Adelaide

Categories Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

6 slices ham
1 1/2 tablespoons butter
3 English muffins, split, toasted and buttered
6 eggs
4 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup hot melted butter

Steps:

Sauté the ham slices in the butter for 2 minutes.
Place the ham on English muffins.
Poach the eggs in simmering water in a frying pan (a splash of white vinegar will help keep them together).
When set remove with a slotted spoon and place on ham.
Whirl eggs yolks, lemon juice and salt and pepper in blender on high for 30 seconds.
Uncover and continue to blend on high while slowly adding the melted butter in a thin slow stream.
When the sauce is thick and creamy pour over eggs and serve.