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+ servings

Eggs Benedict with Mushroom Hollandaise

Course Breakfast, Main Dish, Snack
Cuisine Paleo, Primal
Servings 2
Calories 344 kcal


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.