Go Back
–+ servings
portobello eggs benedict

Portobello Eggs Benedict Recipe

Calories220 kcal
Carbohydrates8.6 g
Fat9.5 g
Protein22 g
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 2 large portobello mushrooms - (stem removed)
  • 2 large eggs
  • 4 cups fresh baby spinach
  • 1 tsp olive oil
  • 4 slices Healthy Canadian Style Bacon - (I used the one from Trader Joe's)
  • ¼ cup LaaLoosh Hollandaise Sauce
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • Mist mushroom with non-fat cooking spray and season with salt and pepper. Top each with two slices of the Canadian Style Bacon. Place in oven, and roast until mushroom is tender and bacon is sizzling, about 10-12 minutes.
  • While mushrooms are cooking, heat olive oil in a skillet over medium high. Add in spinach leaves and garlic, and cook until spinach has wilted down.
  • Poach eggs using a poaching pan or by following the instructions in the NOTES below.
  • Divide spinach evenly between between both mushrooms, then top each with 1 egg, and 1/8 cup of hollandaise sauce.

Notes

The entire recipe makes 2 servings
The serving size is 1 filled mushroom
 

Nutrition

Calories: 220 kcal (11%)Carbohydrates: 8.6 g (3%)Protein: 22 g (44%)Fat: 9.5 g (15%)Saturated Fat: 2.5 g (16%)Cholesterol: 216 mg (72%)Sodium: 467 mg (20%)Potassium: 532 mg (15%)Fiber: 1.5 g (6%)Sugar: 0.6 g (1%)Calcium: 70 mg (7%)Iron: 3.6 mg (20%)