Grilled Portabellas Benedict |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a twist on eggs benedict where you substitute a portabella mushroom for the english muffin, stuff it with sun dried tomatoes, feta cheese and baby spinach. This dish is cooked on the grill, easy to make and a delicious breakfast. Ingredients:
4 large portabella mushrooms |
1 small onion, diced |
2 garlic cloves, minced |
8 teaspoons sun-dried tomatoes, julienne cut |
4 ounces baby spinach, rough chopped |
4 ounces feta cheese, crumbled |
4 slices thick cut bacon, chopped |
4 eggs |
olive oil |
salt |
pepper |
1 packet knorr hollandaise sauce mix |
1 cup milk |
1/4 cup margarine |
Directions:
1. Whisk together 1 packet Knorr Hollandaise Sauce mix with 1 cup milk and 1/4 cup margarine. Stir frequently until the sauce starts to boil then reduce the heat to low and let simmer for 1 minute then turn off heat.
2. Remove the stems and gills from the portabella mushrooms then brush olive oil on both sides and season with salt and pepper.
3. With the grill set on low heat place the mushrooms on grill stem side down. While the mushrooms cook saute bacon in skillet until the bacon starts to get brown.
4. Add the onion and garlic to the bacon.
5. Saute the bacon and onion until the onion turns translucent at which time you add the baby spinach to the pan and flip over the mushrooms on the grill.
6. Place 2 tsp sun dried tomatoes and 1 oz feta cheese on top of each mushroom.
7. When spinach mixture is cooked thoroughly, spoon even portions of spinach mixture on top of each mushroom.
8. Fry eggs sunny side up and place on top of each mushroom.
9. Serve the portabella mushrooms covered with the hollandaise sauce.
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