Best Portobello Spinach Eggs Benedict Recipes

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PORTOBELLO EGGS



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 WITH SPINACH RECIPE BY TASTY



Eggs Benedict With Spinach Recipe by Tasty image

Here's what you need: english muffin, butter, eggs, olive oil, fresh spinach, canadian bacon, chive, egg yolks, lemon juice, salt, cayenne, butter

Provided by Alix Traeger

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 12

1 english muffin
1 tablespoon butter
2 eggs
1 tablespoon olive oil
1 cup fresh spinach
2 pieces canadian bacon
chive
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup butter, melted

Steps:

  • Preheat oven to 400°F (200°C).
  • In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
  • Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
  • Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
  • Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
  • Remove egg from water with a slotted spoon and set aside.
  • In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
  • Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
  • Top with fresh chives.
  • Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 16 grams, Fat 71 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

EASY EGGS BENEDICT



Easy Eggs Benedict image

This brunch classic may seem like a feat of timing best left to the pros, but our recipe helps you pull off Eggs Benedict at home. The trick to any kind of stress-free entertaining is to do as much as you can ahead. About a half hour before showtime, pre-poach the eggs, whir up the hollandaise, and split the muffins. When it's time to dine, you'll play short order cook for a few minutes then you'll sit down to eat (and bask in the compliments!). Master the classic, then try our fun variations listed below the recipe.

Provided by Shira Bocar

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

8 large eggs
1 tablespoon unsalted butter, plus more for serving
8 slices (8 ounces) Canadian bacon
4 English muffins, split
Kosher salt and freshly ground black pepper
1 recipe Blender Hollandaise Sauce, kept warm
Watercress, for serving
Cayenne pepper, for serving

Steps:

  • Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
  • Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.
  • Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side.
  • Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne.

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