Eggs Benedict with Mushroom Hollandaise

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Eggs Benedict makes for a delicious breakfast, though the recipe takes a little extra effort. Mushrooms are added into the hollandaise to introduce more earthiness and bulk to the meal. Keep an eye on the hollandaise while you’re whisking, so that it does not get too warm and scramble the eggs. Serve with a side of roasted asparagus.

Course Breakfast, Main Dish, Snack

Cuisine Paleo, Primal

Servings 2

Calories 344 kcal

Ingredients

1 tsp Extra virgin olive oil
1 Shallot (minced)
2 cups White mushrooms (sliced)
4 Eggs
1 tbsp Apple cider vinegar (for poaching)
Salt and freshly ground pepper (to taste)
Pinch of cayenne

For the sauce

4 Egg yolks
1/4 cup Extra virgin olive oil
3 tbsp Hot water
2 tbsp Lemon juice
Pinch of salt

Instructions

Heat the olive oil in a skillet over medium heat. Add the shallot and sauté for 3-4 minutes. Add the mushrooms and cook for an additional 5 minutes. Transfer the mixture to a bowl and set aside.
To poach the eggs, fill the skillet with water and add apple cider vinegar. Heat to barely a simmer. Crack one egg into a small bowl and use the bowl to slowly slide the egg into the water. Cook for 3-4 minutes or until the whites are set and eggs reach preferred level of doneness. Use a slotted spoon to transfer the eggs to a paper towel-lined plate. Repeat with remaining eggs.
For the hollandaise sauce, whisk the egg yolks in a medium metal bowl. Add in the remaining ingredients and continue whisking. Place the bowl over a double-boiler to warm. Whisk constantly until the sauce thickens (about 1-2 minutes). Add the mushroom mixture into the bowl and stir to coat.
To assemble, divide the poached eggs between two plates. Drizzle with mushroom hollandaise and top with a pinch of cayenne. Serve immediately.

Nutrition Facts

Eggs Benedict with Mushroom Hollandaise

Amount Per Serving

Calories 344 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 4g25%

Polyunsaturated Fat 3g

Monounsaturated Fat 23g

Sodium 42mg2%

Potassium 853mg24%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 0.4g0%

Protein 8g16%

Vitamin C 14mg17%

Calcium 60mg6%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

Bonnie says

April 20, 2015 at 3:02 pm

I’m not sure how they do it in restaurants, but there must be a more efficient way than to cook the eggs one at a time. I personally use a 1-cup measuring cup and add them two at a time up to four in one pot. I find they separate quite easily at the end, but if not then it’s no matter if you’re not putting them on english muffins anyway.

Something I learned recently is that olive oil is best left for salad dressings as it is damaged when heated. Some claim it’s ‘toxic’ when heated, but my research hasn’t found supporting scientific evidence. The main factor is losing the oleocanthal that’s in it which is a cancer-fighting agent. I prefer to use duck fat, bacon fat, ghee and coconut oil. I’m careful which ones I use where based on flavor. I would use ghee here for the buttery flavor.

Eggs Benedict with Mushroom Hollandaise