Portabella Benedict Recipe

Directions

1. 1

   Prepare the Spinach

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute, then add spinach, salt, and pepper. Cook until spinach is wilted. Set aside.

2. 2

   Cook the Portabella Mushrooms

   In the same skillet, add remaining olive oil and the Portabella mushrooms, gill side up. Season with salt, pepper, and paprika. Cook for 5-7 minutes until tender and lightly browned.

3. 3

   Toast the English Muffins

   While the mushrooms are cooking, split and toast the English muffins until golden brown.

4. 4

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon.

5. 5

   Assemble the Benedict

   On each toasted English muffin half, layer the sautéed spinach, a cooked Portabella mushroom, and a poached egg. Drizzle with Hollandaise sauce and a squeeze of lemon juice.