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Portabella Eggs Benedict

Portabella Eggs Benedict

YIELD: 12 (2 egg) servings

6 oz.* or 8 to 9 yolks fresh, frozen or refrigerated liquid egg yolk product
6 oz. water
2 oz. lemon juice
2 cups
butter, softened salt and pepper to taste
2 Tbsps. olive oil
6 oz. sliced fresh button or Crimini mushrooms
8 oz.
canned quartered artichokes, drained
4 oz.
roasted red peppers, diced
1 tsp. garlic salt
½ tsp.
lemon-pepper blend olive oil as needed salt and pepper to taste
12 (3 oz. each) Portabella mushroom caps, stems removed

24 large eggs
3 Tbsp.
chopped chives
*If using frozen or liquid egg yolk product

1. For the Hollandaise: In heavy saucepan, whisk egg yolks, water, and lemon juice until blended.

2. Cook over very low heat, stirring constantly until yolk mixture bubbles at edges and reaches 160°F.

3. Slowly stir in butter until melted and heated through.

4. Blend in salt and pepper.

5. Cover and keep warm.

6. Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt, and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir mixture into Hollandaise sauce and keep warm.

7. For the Portabellas: Heat oven to 400°F. Transfer mushroom caps (top side up) onto spray-coated baking sheets.

8. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft and keep warm.

9. For the Eggs: Poach eggs in simmering acidified (1 tsp. vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny but not hard). Keep warm.

10. For each serving, portion two eggs onto one whole Portabella on serving plate. Top with ½ cup Hollandaise sauce mixture and sprinkle with chopped chives. Serve immediately.

Photo and Recipe: American Egg Board Test Kitchen

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