A Lighter Mushroom, Onion, Potato Eggs Benedict

5m
Prep Time
30-35m
Cook Time
35m
Ready In


"This is a nice play on the 'classic eggs benedict.' It doesn't has a bread base; but rather a mushroom base - but we aren't keeping out all the carbs ... we are sneaking in a few diced potatoes with slow cooked onions stuffed in the mushroom. It is of course, topped with the typical egg, and then a nice cheese sauce; but rather than cream ... chicken broth and a little low fat cheese for some texture. Serve on a bed of baby spinach for an absolutely delicious breakfast. It isn't difficult, but there is a few steps. This is a nice breakfast to serve on a lazy Sunday morning; or you can actually prepare the filling and the mushrooms ahead - so they it is just reheat and finish. Served over a bed a spinach makes this a wonderful dish. Not just for breakfast ... brunch, lunch or a light dinner."

Original is 4 servings

Nutritional

  • Serving Size: 1 (529.4 g)
  • Calories 762.1
  • Total Fat - 12.2 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 165.5 mg
  • Sodium - 2728.7 mg
  • Total Carbohydrate - 142.4 g
  • Dietary Fiber - 5.9 g
  • Sugars - 114.2 g
  • Protein - 20.7 g
  • Calcium - 116 mg
  • Iron - 3.6 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Stuffing ... First step is to make the stuffing, as it takes the longest to make. Spray a non-stick pay with Pam or any nonstick spray. Add the onions, potatoes, Italian seasoning and a pinch of both salt and pepper; saute until golden brown and tender. Don't rush it, you want them brown, NOT burn't or crispy. It will take a good 15 minutes on medium heat. I take advantage of the frozen diced potatoes, but you can certainly cut your own. Once they are done, check if you need to any additional salt or pepper.

Step 2

Sauce ... Plan to make the sauce as the stuffing cooks. In a small sauce pan, add the butter and melt on medium heat; add in the flour and mix until well combined. Cook at least 1 minute to get rid of the 'raw' flour taste. Slowly add in vegetable or chicken broth and bring to a light boil until the sauce thickens. Remove from the heat and slowly add in the cheese, thyme and pepper and mix well. Set on a back burner (on low) until ready to serve. Stir occasionally.

Step 3

Mushrooms ... As the stuffing and sauce cooks, prepare the mushrooms. Remove the stems, scrape out the gills, and use a damp paper towel to wipe off the mushroom. Brush the outside of the mushroom with olive oil and season with salt and pepper. Brush the inside of each mushroom with 1 teaspoon of the balsamic vinaigrette. Lay on a sheet pan or sheet of foil and broil 4-5 minutes per side until soft and tender. Transfer to a serving platter, add the stuffing mix to each mushroom, cover to keep warm as you make the eggs.

Step 4

Eggs ... In that same non-stick pan you made the onions and potatoes in, just wipe it clean and spray with a little more non-stick spray and bring to medium heat. Add 4 eggs 1 at a time, and push the white toward the yolk so you get a nice shaped egg. As soon as the whites are set, just a minute, then add 1/4 cup water, or enough to cover the bottom of the pan. The water will help steam the eggs so the eggs don't cook too quickly and the edges will not get brown. Cover and cook on medium to medium low heat until the whites are cooked through and the yolks are still runny. Cooking time depends on your pan, eggs and your stove. About 5 minutes.

Step 5

Finish and Serve ... As the eggs cook, I usually heat up the sauce slightly; and dress the salad. Plate your stuffed mushrooms on top of the spinach, top with the egg and finish with the sauce. It is an elegant way to serve breakfast. It sounds like a lot of work, but each step is very simple to make. Besides, it is a great way to entertain; serve some roasted tomatoes; fruit salad; and mimosas, for a fantastic brunch. It is also a nice way for you and your sweetie to have a nice Sunday breakfast together as well. ENJOY!

Tips


No special items needed.

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