Brunch-Ready: Portobello Eggs Benedict

Try this twist on a classic comfort food favorite.


Roasted Portobello Mushrooms:

4 large portobello mushrooms, stemmed

2 tablespoons olive oil

salt, dash

Hollandaise Sauce:

1/2 cup butter

3 egg yolks

2 tablespoons lemon juice

1/4 teaspoon salt, or to taste

hot water, as needed

4 eggs

2 tbsp white vinegar

chives, for garnish (optional)


Preheat oven to 400 degrees. Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender.

To make hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high. Remove blender lid, and slowly pour in one third of the melted butter. Replace lid and blend for a few seconds on high. Remove lid and pour in another third of melted butter; blend. Repeat with final third of melted butter. Return to saucepan and keep warm with element on the lowest heat setting. If hollandaise sauce is too thick, add some hot water, a tablespoon at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.

Fill a large saucepan (9-inch minimum) with 2-3 inches of water. Add vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them—they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels.

To assemble, place one mushroom cap on each of 4 plates. Top with a poached egg, and a spoonful of hollandaise sauce. Garnish with chives, if desired. Serve immediately.

Serves 4.

Jennifer Hill is the writer, photographer and cook at Jennifer’s blog documents an obsession with comfort food; cooking from scratch with fresh, seasonal ingredients; and a serious penchant for desserts.

By day, Jennifer is a dietitian, recipe developer and writer. When she is not in the kitchen licking spoons and making notes on sauce-splattered paper, she dabble’s in pottery, painting, and yoga. Jennifer lives in Vancouver, BC with her hungry boyfriend and adorable Irish Setter.