Breakfast

Eggs benedict on portobello mushrooms

Name: Eggs benedict on portobello mushrooms
Total time: 30 min
Yield: 2 servings
Cuisine: Cajun/Creole
Ingredients: 4 Eggs; 5½ oz Portobello mushrooms; 2 oz Butter; 2 Egg yolk; 2 Lemon; White wine vinegar, a splash, for the water; Cayenne pepper, a pinch, to finish; Sea salt, to taste

A roasted portobello holds a poached egg and a spoonful of hollandaise better than a muffin does, because it is savory enough to stand up to both.

3gnet carbs

40gfat

15gprotein

430kcal

Per serving30 minServes 2

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 2

Eggs4
Portobello mushrooms5½ oz
Butter2 oz
Egg yolk2
Lemon2
White wine vinegara splash, for the water
Cayenne peppera pinch, to finish
Sea saltto taste

Method

6 steps · 30 minutes

Roast the mushrooms gill side up at 400F for 15 minutes so they lose their water. Underneath a poached egg, a wet mushroom ruins the plate.
Melt the butter and let it cool to warm. Hollandaise splits because the butter was hot, almost every time.
Whisk the yolk with the lemon juice over a pan of barely steaming water until it thickens and holds a ribbon.
Add the butter a few drops at a time to begin with, then in a thin stream once it has taken.
If it splits, whisk a fresh yolk in a clean bowl and add the split sauce to it slowly. It is recoverable and almost nobody tries.
Poach the eggs in trembling water with a splash of vinegar, 3 minutes, and drain them properly on a cloth before they go on.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.