Portobello Spinach Eggs Benedict Recipe

Recipesfull introduces to you: Popular Recipes. (Portobello Spinach Eggs Benedict Recipe). Spinach and poached eggs are served atop tender portobello mushroom caps and blanketed with a reduced-fat 'Hollandaise' in this low-carb rendition of eggs Benedict. Garnish with Cajun seasoning.

Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Portobello Spinach Eggs Benedict Recipe

Ingredients

4 portobello mushroom caps (3 1/2- to 4-inch)

stems and gills removed

2 tablespoons olive oil

divided

1 ¼ teaspoons salt

divided

¼ teaspoon ground black pepper

2 tablespoons plain fat-free Greek yogurt

4 teaspoons light mayonnaise

2 teaspoons snipped fresh thyme

1 teaspoon Dijon mustard

1 teaspoon lemon juice

¼ teaspoon bottled hot pepper sauce

or more to taste

4 cloves garlic

minced

4 cups fresh baby spinach

chopped

½ teaspoon salt-free Cajun seasoning

1 teaspoon white vinegar

4 eggs

Breakfast and Brunch

Directions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.

Step 2

Brush mushrooms with 1 tablespoon oil. Sprinkle 1/4 teaspoon salt and pepper inside. Put in the prepared pan stem sides down.

Step 3

Bake in the preheated oven until tender about 12 minutes.

Step 4

Meanwhile whisk yogurt mayonnaise thyme mustard lemon juice and hot sauce in a small bowl to make a smooth sauce.

Step 5

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic; cook for 1 minute. Add spinach and Cajun seasoning; cook stirring until spinach is just wilted about 1 minute.

Step 6

Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low add vinegar and keep water at a gentle simmer. Stir in remaining salt until dissolved. Crack 1 egg into a small bowl then gently slip egg into simmering water holding bowl just above the surface. Repeat with remaining eggs. Poach until whites are firm and yolks are thickened but not hard 3 to 5 minutes. Remove eggs with a slotted spoon.

Step 7

Microwave sauce until heated through 30 to 45 seconds. Top mushrooms with spinach mixture eggs and warm sauce.

Nutritional Information

Portobello Spinach Eggs Benedict Recipe

Servings Per Recipe:4

Calories: 194.1

% Daily Value *

Protein: 10.8g 22%

Carbohydrates: 9.7g 3%

Dietary Fiber: 2.5g 10%

Sugars: 3.1g

Fat: 13.7g 21%

Saturated Fat: 2.8g 14%

Cholesterol: 187.8mg 63%

Vitamin A Iu: 3088IU 62%

Niacin Equivalents: 7.5mg 58%

Vitamin B6: 0.3mg 18%

Vitamin C: 10.9mg 18%

Folate: 107mcg 27%

Calcium: 73.8mg 7%

Iron: 2.6mg 15%

Magnesium: 43.9mg 16%

Potassium: 796.9mg 22%

Sodium: 903.1mg 36%

Thiamin: 0.1mg 15%

Calories From Fat: 123.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.