Eggs Benedict on Portobello Caps
Roasted portobello caps stand in for English muffins under Canadian bacon, soft poached eggs and a quick lemony blender hollandaise. It's a full brunch-house benedict without the bread.
Nutrition per serving
2 topped mushroom caps- Net carbs
- 6g
- Calories
- 626kcal
- Protein
- 25g
- Fat
- 56g
- Total carbs
- 8 g
- Fiber
- 2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Eggs Royale (smoked salmon): Silky smoked salmon replaces the Canadian bacon, the classic brunch-house twist on benedict.
- Skip browning the Canadian bacon. Drape the salmon over the roasted mushroom caps at room temperature; the hot egg and hollandaise warm it just enough.
- Go easy on the salt in the hollandaise, since smoked salmon is already salty.
Florentine (vegetarian): A nest of garlicky wilted spinach replaces the Canadian bacon, which makes the benedict meat-free.
- Instead of browning the Canadian bacon, cook the garlic in the skillet with a teaspoon of water or oil for 30 seconds, add the spinach and toss for 1–2 minutes, until just wilted.
- Press the spinach in a sieve to drain off excess liquid. Divide it among the mushroom caps before adding the eggs.
- Benedicts
- Hollandaise
- Nice to have (optional)
- Benedicts
- Hollandaise
- Nice to have (optional)
- Benedicts
- Hollandaise
- Also add
- Nice to have (optional)
Estimated cost $10.82 for 2 servings ($5.41 each) · how we estimate
Instructions
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Heat the oven to 400°F (200°C). Scrape the dark gills out of the mushroom caps with a spoon, brush both sides with olive oil and season with the salt.
-
Roast gill-side down on a rimmed baking sheet for 10 minutes, flip, and roast 5 minutes more, until tender and juicy. Blot the insides dry with a paper towel.
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Meanwhile, brown the Canadian bacon in a dry skillet over medium heat, about 1 minute per side. Keep warm.
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Make the blender hollandaise: melt the butter until hot and foaming. Blend the yolks, lemon juice, cayenne and salt for 5 seconds, then, with the blender running, pour in the hot butter in a thin stream until thick and glossy, about 30 seconds. Set the jar in a bowl of warm water to hold.
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Bring 3 inches (7.5 cm) of water to a bare simmer and add the vinegar. Crack each egg into a small cup and slide it into the water. Poach 3–4 minutes, until the whites are fully opaque and the yolks still soft. Lift out with a slotted spoon and drain on a towel.
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Assemble: mushroom cap, Canadian bacon, poached egg, then a generous spoonful of hollandaise. Finish with chives and a dusting of cayenne.
Tips for success
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The hot butter warms the yolks but won't reliably bring the sauce to 160°F (71°C). Use pasteurized eggs for the hollandaise if you're serving anyone pregnant, very young, elderly or immunocompromised. - Tip each egg into a fine sieve for a few seconds before poaching to drain the watery outer white. You'll get neat, compact eggs without wispy strands.
- If the hollandaise gets too thick while it waits, whisk in a teaspoon of warm water.
Nice to have, not needed
- An immersion blender in a tall jar makes the hollandaise in 30 seconds — a countertop blender works the same way.
Storage & meal prep
- Best eaten fresh
Reheat: Best assembled fresh. Roasted caps keep 3 days; rewarm them at 400°F (200°C) for 5 minutes and poach the eggs fresh.
Prep tip: Roast the mushroom caps a day or two ahead, so brunch is just poaching eggs and blending the sauce.
Best assembled and eaten immediately. Roasted caps keep 3 days in the fridge; hollandaise doesn't hold or reheat well.
Variations
2 variations, each with its own ingredients and macrosEggs Royale (smoked salmon)
ProteinSilky smoked salmon replaces the Canadian bacon, the classic brunch-house twist on benedict.
- Canadian bacon → cold-smoked salmon
5.6 g net · 643 kcal · 27 g protein · 57 g fat · ≈$6.87 per serving (−0.4 g net carbs vs the original)
Florentine (vegetarian)
DietA nest of garlicky wilted spinach replaces the Canadian bacon, which makes the benedict meat-free.
- Canadian bacon → baby spinach
- + 1 clove garlic
7.1 g net · 611 kcal · 21 g protein · 56 g fat · ≈$5.37 per serving (+1.1 g net carbs vs the original)
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