Low Carb Portobello Eggs Benedict Brunch
How to Make It
Step 1
Prepare 3-ounce large portobello caps by simply removing the core. Rub 1 teaspoon of olive oil into each cap. Flip the caps over so the undersides are exposed, and drizzle an additional teaspoon of olive oil over each cap. Season the undersides with seasoned salt. Meanwhile, begin heating the avocado oil on high heat in a wide pan on the stove.
Step 2
Wait until the oil is hot, then place the mushroom caps in the pan seasoned side down. Use a spatula to gently press and flatten the mushroom caps so the seasoning chars in the oil. After 2-3 minutes, flip the mushroom caps over and gently press them down again. Reduce the heat to medium, and cover the pan with a lid. Cook until the mushrooms are tender enough to pierce through with a fork or knife, they’ve released some liquid into the pan, and have flattened a little bit.
Step 3
To make the poached eggs, bring a pot of water to boiling. You can use a sieve to remove any loose whites from the eggs. When the water is boiling, use a utensil to stir the water around the pot until a little vortex forms in the middle. Turn off the stove heat, pour one egg into the vortex, and let it cook undisturbed in the water. Let the egg cook for 3-4 minutes, then remove it with a slotted spoon, and place the egg over a portobello cap. Repeat the process until all the eggs are poached.
Step 4
To make the hollandaise sauce, whisk together egg yolk, cold water, dijon mustard, and lemon juice in a heat-safe bowl that can fit over the opening of a small pot. Fill the small pot with 1 inch of water and place the mixing bowl over the pot to create a double boiler. Heat the water and double boiler over medium-low heat while continuously stirring the egg yolk mixture so the egg doesn’t cook. When the mixture is warm, stir the butter into the sauce until all the butter melts and the sauce turns into a thickened, pale yellow hollandaise sauce. Take the sauce away from the stove, and season it with a pinch of salt and any additional seasonings you would like, such as paprika.
Step 5
Pour the warm hollandaise sauce over the eggs benedict. Now, quickly make the bacon and dressed greens. Cook the bacon strips to your liking, and add them to your brunch plate. Tear the arugula, and add it to a mixing bowl. Season the arugula with lemon pepper seasoning. Then, whisk together extra virgin olive oil, lemon juice, and apple cider vinegar. Pour the dressing over the arugula, and toss your greens before serving alongside the other parts of your meal.
Ingredients
- Portabella mushrooms, raw – 6 oz
- Olive Oil – 4 tsp
- Seasoned salt – 0.25 tsp
- Avocado oil – 1 tbsp
- Raw egg – 2 large
- Raw egg, yolk – 1 large
- Water – 1 tbsp
- Dijon mustard – 0.25 tsp
- Lemon juice – 0.25 tsp
- Butter, salted – 1.5 tbsp
- Salt – 1 dash
- Bacon – 2 slice – 6″ long
- Arugula – 0.75 oz
- Lemon pepper seasoning – 0.13 tsp
- Olive oil – 0.75 tbsp
- Lemon juice – 0.25 tsp
- Apple cider vinegar – 0.25 tsp