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Mushroom Eggs Benedict

Servings	Prep Time
4servings	20minutes

Cook Time

15minutes

Servings	Prep Time
4servings	20minutes

Cook Time

15minutes

Ingredients

Instructions

Mushrooms

Preheat oven to 200°
Whisk together balsamic vinegar, olive oil, oregano and thyme.
With a damp paper towel, wipe mushrooms off to remove any dirt.
Remove stems and scrape gills off the bottom of the mushroom cap.
Brush cleaned mushrooms with vinegar and oil mixture.
In a skillet over medium heat, set mushrooms top side down and cook until browned and the center is still firm. Flip to brown the bottom.
Place mushrooms on a baking sheet to keep warm until assembly.

Canadian Bacon

In the same skillet, cook bacon until lightly browned. Place on the baking sheet with the mushrooms to keep warm until assembly.

Poached Eggs

Bring a large skillet or shallow pot of water to a simmer. Reduce heat to medium. Add salt and white vinegar to water.
Break each egg individually into small cups.
Very gently, with as little motion as possible, slide each egg into the edge of the water. Make sure to leave plenty of space between each egg.
Cover pot and turn off heat. Set timer for 5 minutes. Do not lift the lid until the timer goes off.

Assembly

While eggs are poaching, remove baking sheet from oven and on a serving plate, place mushrooms top side down and top each with 2 slices of Canadian bacon.
When timer goes off, remove the eggs with a slotted spoon and set onto prepared mushroom and bacon.
Top with prepared Hollandaise sauce and serve.

Recipe Notes

If a large enough lid is not available to cover poaching eggs, cover pot securely with aluminum foil.

This Mushroom Eggs Benedict recipe is gluten free.