Back to list

Sunday Low Carb Breakfast: Eggs Benedict on Portobello Mushroom Recipe

Name: Sunday Low Carb Breakfast: Eggs Benedict on Portobello Mushroom Recipe
Total time: 30 min
Yield: 200 g
Ingredients: portobello mushroom caps 2 pieces; large eggs 2 pieces; unsalted butter 3 tbsp; Canadian bacon 2 slices; fresh lemon juice 1 tbsp; kosher salt 0.25 tsp; black pepper 0.25 tsp; white vinegar 1 tbsp

A portobello mushroom cap instead of an English muffin under your eggs Benedict. Same runny yolk and hollandaise, fewer carbs, more clever.

Cook 30 min Difficulty NORMAL 320 kcal

#low carb #diabetic friendly

Image coming soon

Ingredients

Main ingredients

portobello mushroom caps 2 pieces
large eggs 2 pieces
unsalted butter 3 tbsp
Canadian bacon 2 slices

Seasonings/Sauce

fresh lemon juice 1 tbsp
kosher salt 0.25 tsp
black pepper 0.25 tsp
white vinegar 1 tbsp

Nutrition summary

Carbohydrates 9 g 11%

Protein 15 g 19%

Fat 25 g 70%

Serving size 200g

Cooking steps

1

Preheat oven to 400°F. Brush portobello caps with 1 tbsp melted butter, sprinkle with salt and pepper, and roast on a baking sheet, stem side up, for 15 minutes until tender.
2

Warm a skillet over medium heat, add Canadian bacon slices, and sear for 2 minutes on each side, then transfer to the roasted mushroom caps.
3

Prepare a saucepan with about 2 inches of water and bring to a gentle simmer. Add white vinegar to the water for poaching.
4

Crack each egg into a small bowl, then gently slide eggs into simmering water. Poach for 3 minutes for runny yolks, adjusting heat so water stays gently bubbling. Remove eggs with a slotted spoon.
5

For the hollandaise, melt remaining butter. Whisk yolks, lemon juice, and a pinch of salt in a heatproof bowl over simmering water; slowly drizzle in melted butter, whisking constantly, until thickened. Keep warm.
6

To assemble, place the Canadian bacon-topped mushroom caps on plates, gently place poached eggs over bacon, and spoon warm hollandaise over each. Sprinkle with extra pepper to finish.

Personalized Q&A

Q. What's the key ingredient in this Sunday Low Carb Breakfast recipe?

The portobello mushroom cap is the star ingredient, replacing the traditional English muffin. Its earthy flavor and sturdy texture form a satisfying base while keeping carbs low. The recipe also relies on eggs for both poaching and hollandaise.

Q. How do I achieve perfectly runny poached eggs for this dish?

For runny yolks, poach large eggs for exactly 3 minutes in gently simmering water with vinegar. It's essential to avoid rolling boils, as gentle heat keeps whites soft and yolks fluid. Use a slotted spoon to remove eggs promptly for ideal texture.

Q. What’s the secret to a thick, velvety hollandaise sauce?

Heat control is crucial: whisk egg yolks and lemon juice over gently simmering water, then slowly incorporate melted butter. Consistent whisking prevents the sauce from splitting or curdling. Keep the hollandaise warm without overheating for the creamiest result.

Q. How many calories and carbs are in each serving?

Each 200g serving provides approximately 320 kcal and 9g of carbohydrates. This fits well within typical low-carb breakfast guidelines, making it suitable for those monitoring their intake.

Q. Which nutrition tags does this recipe qualify for?

Based on the nutrition values—15g protein, 9g carbs, 25g fat per serving, and 320 kcal—the recipe meets criteria for 'Low Carb' and 'Diabetic Friendly' tags.

Sunday Low Carb Breakfast: Eggs Benedict on Portobello Mushroom Recipe

AI 영양사 앤디