Nothing gets our family over to our house faster than an invitation to Sunday brunch. We have our extended family over several times a year. In between those times, we still enjoy brunch on a much smaller scale. We love to make Eggs Benedict on gluten free English muffins during the week for dinner.
The idea to pair our love for mushrooms and Eggs Benedict came to me while I was wandering our grocery store, looking for inspiration. I found these beautiful, large Portobello mushrooms and started trying to figure out what I could do with them. After a few more trips around the store, I realized that I could substitute the mushrooms for English Muffins.
We use gluten free English Muffins for hamburger buns, Eggs Benedict, and sandwiches as well as just toasted for breakfast.
Eggs Benedict are the perfect vehicle for Portobello mushrooms; it just works beautifully. Pair it with our Hollandaise Sauce and steamed asparagus wrapped in prosciutto for a delicious brunch.
While these benedicts are perfect to serve for brunch, they are also a great option for a weeknight meal. Serve them up with potatoes and a salad for a filling weeknight dinner.
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Mushroom Eggs Benedict
Whisk together balsamic vinegar, olive oil, oregano and thyme.
With a damp paper towel, wipe mushrooms off to remove any dirt.
Remove stems and scrape gills off the bottom of the mushroom cap.
Brush cleaned mushrooms with vinegar and oil mixture.
In a skillet over medium heat, set mushrooms top side down and cook until browned and the center is still firm. Flip to brown the bottom.
Place mushrooms on a baking sheet to keep warm until assembly.
In the same skillet, cook bacon until lightly browned. Place on the baking sheet with the mushrooms to keep warm until assembly.
Bring a large skillet or shallow pot of water to a simmer. Reduce heat to medium. Add salt and white vinegar to water.
Break each egg individually into small cups.
Very gently, with as little motion as possible, slide each egg into the edge of the water. Make sure to leave plenty of space between each egg.
Cover pot and turn off heat. Set timer for 5 minutes. Do not lift the lid until the timer goes off.
While eggs are poaching, remove baking sheet from oven and on a serving plate, place mushrooms top side down and top each with 2 slices of Canadian bacon.
When timer goes off, remove the eggs with a slotted spoon and set onto prepared mushroom and bacon.
Top with prepared Hollandaise sauce and serve.
If a large enough lid is not available to cover poaching eggs, cover pot securely with aluminum foil.
This Mushroom Eggs Benedict recipe is gluten free.