Portabella and Spinach Eggs Benedict |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. Ingredients:
1 large portabella mushroom cap, stem removed |
10 baby spinach leaves |
1 egg |
1 tablespoon cheese whiz |
Directions:
1. Preheat oven to 350°F (180°C).
2. 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.
3. 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.
4. While the mushroom is baking poach one egg, or fry one over-easy.
5. Remove spinach topped mushroom from oven, plate, and top with poached egg.
6. Heat 1 tbsp of cheese whiz in a microwaveable bowl until melted. Drizzle over egg and mushroom. Serve hot.
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