Truffle Mushroom Eggs Benedict

Truffle Mushroom Eggs Benedict

This recipe has been provided to AEB as is by the Mushroom Council


Recipe Courtesy of Kara Lydon from The Foodie Dietitian and the Mushroom Council.

The meaty texture of the mushrooms against wilted spinach and a rich poached egg atop a flaky biscuit makes for a winning brunch.

Yield: 4 servings


For the biscuits (*makes 8-10 biscuits)

  • 2 cups whole-wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp cold, unsalted butter
  • 1/2 tsp salt
  • 6 oz 2% plain Greek yogurt
  • Approx. 3 tbsp coconut milk (see note in directions)

For the eggs benedict

  • 2 tbsp olive oil
  • 2 shallots, minced
  • 2 portabella mushroom caps, rinsed and diced
  • 3 cups spinach
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp thyme
  • 8 large eggs

For the hollandaise

  • 6 oz 2% plain Greek yogurt
  • 3 egg yolks
  • 1 1/2 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 1/2 tsp truffle oil
  • 1/4 tsp white pepper
  • 1/4 tsp salt


For the biscuits

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper. In a food processor, pulse the flour, baking soda, baking powder, salt and butter until crumb-like pieces are formed. Transfer the mixture to a large bowl and fold in the yogurt. Add coconut milk, one tbsp at a time, until you can form the dough into a round shape, but before the dough gets too sticky.
  2. Roll the dough out onto a floured surface until 1-in thick. Cut dough into rounds using a 3-in. cookie or biscuit cutter. Place biscuits onto baking sheet and bake for 12-15 minutes.

For the Eggs Benedict and Hollandaise

  1. In a medium saucepan, heat oil over medium heat. Add shallot and cook for a few minutes, until fragrant. Add mushrooms and spinach and sauté for approximately 5 minutes, or until mushrooms are tender and spinach is wilted.
  2. In the meantime, make the hollandaise by adding yogurt, egg yolks and lemon juice to a heat-resistant bowl. Set up a double broiler by filling a pot with 2 inches of water. Place the heat-resistant bowl on top of the pot so that it’s not touching the water. Bring water to a boil and then reduce to simmer. Whisk the hollandaise continuously for roughly 10 minutes, until sauce thins and then thickens again. Once thickened, remove from heat and whisk in mustard and truffle oil. Add salt and white pepper.
  3. In a medium or large pot of boiling water, poach eggs the traditional way or my preferred way, using my favorite tool – PoachPods! Poach eggs for a few minutes, until the white is no longer translucent and the yolk is still runny.
  4. Assemble Eggs Benedict by layering the biscuit (sliced in half), mushroom mixture, eggs and hollandaise.

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