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.
Eggs Benedict with Mushroom Hollandaise
- 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
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.
Download Your FREE Paleo Starter Kit Today!
- 3-Day Paleo Diet Meal Plan
- Comprehensive Paleo Diet Shopping List
- 5 of Our Favorite Paleo Diet Recipes