Name: Betty's Portabello Benedict Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Portobello mushrooms; 2 cups Fresh spinach; 4 pieces Eggs; 1 cup Smoked gouda cheese; 2 pieces English muffins; 2 tablespoons Olive oil; 1 to taste Salt; 1 to taste Black pepper; 1 tablespoon Vinegar

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Two poached eggs, portabello mushroom, spinach and smoked gouda on a toasted English muffin

Clean the portobello mushrooms and remove the stems. Heat olive oil in a skillet over medium heat and sauté the mushrooms for about 5 minutes on each side until golden brown. Season with salt and pepper.

Prepare the Ingredients

In the same skillet, add the fresh spinach and sauté until wilted, about 2-3 minutes. Set aside.

Sauté the Spinach

In a saucepan, bring water to a gentle simmer and add vinegar. Crack the eggs into individual cups and gently slide them into the water. Poach for about 3-4 minutes for soft yolks.

Poach the Eggs

While the eggs are poaching, toast the English muffins until golden brown.

Toast the English Muffins

On each toasted English muffin half, place a sautéed portobello mushroom, followed by sautéed spinach, a poached egg, and top with shredded smoked gouda cheese.

Assemble the Benedict

Serve immediately while hot, and enjoy your Portobello Benedict!

Serve

Portobello mushrooms

Fresh spinach

Eggs

Smoked gouda cheese

English muffins

Olive oil

Salt

Black pepper

Vinegar