Portobello Spinach Eggs Benedict Recipes

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EGGS BENEDICT WITH SPINACH RECIPE BY TASTY



Eggs Benedict With Spinach Recipe by Tasty image

Here's what you need: english muffin, butter, eggs, olive oil, fresh spinach, canadian bacon, chive, egg yolks, lemon juice, salt, cayenne, butter

Provided by Alix Traeger

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 12

1 english muffin
1 tablespoon butter
2 eggs
1 tablespoon olive oil
1 cup fresh spinach
2 pieces canadian bacon
chive
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup butter, melted

Steps:

  • Preheat oven to 400°F (200°C).
  • In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
  • Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
  • Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
  • Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
  • Remove egg from water with a slotted spoon and set aside.
  • In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
  • Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
  • Top with fresh chives.
  • Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 16 grams, Fat 71 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

PORTABELLA AND SPINACH EGGS BENEDICT



Portabella and Spinach Eggs Benedict image

This recipes comes together very quick, making for a nutritious breakfast or brunch. The portabella mushroom replaces the English muffin, and low fat cheese whiz replaces the buttery hollandaise sauce in my take of this classic dish.

Provided by BrittanyS

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 large portabella mushroom cap, stem removed
10 baby spinach leaves
1 egg
1 tablespoon Cheese Whiz

Steps:

  • Preheat oven to 350°F (180°C).
  • Remove stem from portabella mushroom, reserve for later use if you wish. Place portabella mushroom in a baking dish/pan, gill side down. Bake in oven for 6 minutes.
  • Remove from oven and flip the portabella over, top with 10 baby spinach leaves, and return to oven for an additional 2-3 minutes, or just until spinach starts to wilt.
  • While the mushroom is baking poach one egg, or fry one over-easy.
  • Remove spinach topped mushroom from oven, plate, and top with poached egg.
  • Heat 1 tbsp of cheese whiz in a microwaveable bowl until melted. Drizzle over egg and mushroom. Serve hot.

Nutrition Facts : Calories 163.9, Fat 9, SaturatedFat 3.8, Cholesterol 223.9, Sodium 424.3, Carbohydrate 9.8, Fiber 3.5, Sugar 3.4, Protein 13.2

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