Eggs Benedict over Portabello (with bacon & hollandaise)

This recipe was fast (30 min tops) and tasted incredible! I grilled some portabellos over the weekend and had one left. The only other things in the fridge were some lemons, bacon, and eggs. Boom, protein-filled dinner! I doubled the recipe for you below:

For the poached egg
4 fresh eggs, large
1 T vinegar (rice or white)

For the Hollandaise
Pinch of salt
1.5 tsp lemon juice
1.5 tsp vinegar
1.5 tsp hot water*
2 egg yolks
5 T butter

To serve
2 large portabello mushrooms
4 long slices bacon

Instructions:

  1. Prepare your mushrooms by removing the stem and scraping out the black gill thingys (don’t know the real name). Spray the mushrooms with oil (or wipe oil on with a paper towel) & sprinkle with salt. Broil bacon & mushrooms, skin side down for 5 min, flip everything, broil for another 4-5 min.
  2. Bring a large saucepan of water to a boil. Add 1 T vinegar to the water & reduce heat. (The vinegar stops the water from boiling a little.)
  3. Crack eggs into a small bowl, then slip the eggs into the water, one at a time. Turn off the heat, cover the pot & let them cook for about 3-5 min. (I did 5 min and the yolks were soft, not runny.) Once they’re cooked, remove them from the water.Picture1
  4. Melt the butter in the microwave until frothy.
  5. In the blender: the 2 egg yolks, 1.5 tsp hot water (*from the saucepan is faster), pinch of salt, & 1.5 tsp vinegar. Put the blender on the lowest setting & let it blend for about 30 seconds until the mixture gets light in color.
  6. Slowly drizzle the melted butter into the blender as it blends, then let it blend for a few seconds longer. Add the lemon juice & let it blend for a few seconds. Shut off the blender.
  7. On your plate, top the mushrooms with bacon, then layer the poached eggs, and drizzle with the hollandaise. Eat!Picture1.png

BeccaSig

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