Portabella Eggs Benedict

Portobello Eggs Benedict

Yield: 12 (2-egg) servings

Ingredients for Hollandaise Sauce

  • 6 oz.* egg yolks (8-9 yolks) or frozen/refrigerated liquid egg yolk product
  • 6 oz. water
  • 2 oz. lemon juice
  • 1 lb. (2 cups) butter, softened
  • Salt and pepper, to taste

*If using frozen or liquid egg yolk product.

Directions for Hollandaise Sauce

  1. Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water and lemon juice until blended. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.


  • 1 oz. (2 tbsp.) olive oil
  • 6 oz. fresh button or crimini mushrooms, sliced
  • 8 oz. canned quartered artichokes, drained
  • 4 oz. roasted red peppers, diced
  • 1 tsp. garlic salt
  • 1/2 tsp. lemon-pepper blend
  • Olive oil, as needed
  • salt and pepper, to taste
  • 12 portobello mushroom caps (3 oz. ea.), stems removed
  • 24 large eggs
  • 3 tbsp. chives, chopped


  1. Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
  2. Heat oven to 400° F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft; keep warm.
  3. Poach eggs in simmering acidified (1 teaspoon vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.
  4. For each serving, portion two eggs onto one whole portobello on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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