Portabella Eggs Benedict

  • Active Time 10m

4 servings


  • Hollandaise Sauce:
  • 5 tablespoons light butter (not margarine)
  • 2 large egg yolks
  • 1 tablespoon warm water
  • 1 scant tablespoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • Eggs Benedict:
  • 4 large eggs
  • 4 slices Canadian bacon
  • 4 large portabella mushroom caps
  • 2 tablespoons canola oil


Hollandaise Sauce:

Melt butter in microwave, about 40 seconds. Place egg yolks, warm water, lemon juice and salt in blender. Blend on high. With the blender running, carefully remove the top and very slowly add melted butter to egg mixture. The mixture will thicken. Eggs Benedict:

Poach 4 eggs and set aside.

Turn oven to broil. Cook bacon in skillet and set aside. Brush mushrooms on both sides with oil and place gill side down on a large broiler plate and cook for about 3 minutes. Turn the mushrooms gill side up; add bacon on each mushroom, place back in broiler for 2 minutes, or until fully heated and crisp.

To serve, place mushroom on plate gill side up, pat with paper towel to remove moisture. Top with a poached egg and 2 tablespoons of hollandaise. Serve immediately.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8055

nutrition information per serving

320 calories; 26g total fat; 360mg cholesterol; 680mg sodium; 7g carbohydrates; 2g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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