Savory Mushroom Eggs Benedict

Discover a gourmet twist on the traditional Eggs Benedict with our Savory Mushroom Eggs Benedict recipe. This dish combines the earthy flavors of sautéed mushrooms with creamy avocado, perfectly poached eggs, and a rich hollandaise sauce, making it an ideal brunch for mushroom lovers and vegetarians alike.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

4 English muffins, split and toasted

1 tbsp olive oil

2 cups mixed mushrooms, sliced

1 avocado, sliced

4 large eggs

1 tbsp white vinegar

1/2 cup unsalted butter, melted

3 egg yolks

1 tbsp lemon juice

Salt to taste

Black pepper to taste

Chopped chives for garnish

4 tbsp cream cheese

Instructions

1. Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Season with salt and pepper.

2. Prepare a pot of simmering water with vinegar for poaching eggs.

3. Gently crack each egg into the simmering water and poach to desired doneness, approximately 3-4 minutes for runny yolks.

4. In a double boiler, whisk the egg yolks and lemon juice. Slowly add melted butter, whisking constantly until the sauce is thickened. Season with salt and a pinch of cayenne pepper.

5. Assemble the benedict: Spread cream cheese on each toasted English muffin half, top with avocado slices, sautéed mushrooms, a poached egg, and drizzle with hollandaise sauce.

6. Garnish with chopped chives and serve immediately.

Storage

Store any remaining hollandaise sauce in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat hollandaise gently over a double boiler, whisking constantly to avoid curdling. Do not reheat poached eggs; prepare fresh if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.