Portabella And Spinach Eggs Benedict Recipes

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EGGS BENEDICT WITH SPINACH RECIPE BY TASTY



Eggs Benedict With Spinach Recipe by Tasty image

Here's what you need: english muffin, butter, eggs, olive oil, fresh spinach, canadian bacon, chive, egg yolks, lemon juice, salt, cayenne, butter

Provided by Alix Traeger

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 12

1 english muffin
1 tablespoon butter
2 eggs
1 tablespoon olive oil
1 cup fresh spinach
2 pieces canadian bacon
chive
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup butter, melted

Steps:

  • Preheat oven to 400°F (200°C).
  • In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
  • Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
  • Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
  • Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
  • Remove egg from water with a slotted spoon and set aside.
  • In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
  • Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
  • Top with fresh chives.
  • Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 16 grams, Fat 71 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

MUSHROOM & SPINACH EGGS BENEDICT



Mushroom & Spinach Eggs Benedict image

There are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. -Elizabeth Dumont, Madison, Mississippi

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 20

12 slices pancetta
2 tablespoons butter
4 cups sliced assorted fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
1/4 cup balsamic vinegar
16 cups fresh spinach
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon white vinegar
12 large eggs
HOLLANDAISE SAUCE:
3 large egg yolks
1/4 cup water
2 tablespoons lemon juice
1 cup butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
6 English muffins, split and toasted
Minced chives

Steps:

  • In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels., In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted., Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes., In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper., With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.

Nutrition Facts : Calories 817 calories, Fat 62g fat (31g saturated fat), Cholesterol 652mg cholesterol, Sodium 1675mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.

PORTABELLA AND SPINACH EGGS BENEDICT



Portabella and Spinach Eggs Benedict image

This recipes comes together very quick, making for a nutritious breakfast or brunch. The portabella mushroom replaces the English muffin, and low fat cheese whiz replaces the buttery hollandaise sauce in my take of this classic dish.

Provided by BrittanyS

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 large portabella mushroom cap, stem removed
10 baby spinach leaves
1 egg
1 tablespoon Cheese Whiz

Steps:

  • Preheat oven to 350°F (180°C).
  • Remove stem from portabella mushroom, reserve for later use if you wish. Place portabella mushroom in a baking dish/pan, gill side down. Bake in oven for 6 minutes.
  • Remove from oven and flip the portabella over, top with 10 baby spinach leaves, and return to oven for an additional 2-3 minutes, or just until spinach starts to wilt.
  • While the mushroom is baking poach one egg, or fry one over-easy.
  • Remove spinach topped mushroom from oven, plate, and top with poached egg.
  • Heat 1 tbsp of cheese whiz in a microwaveable bowl until melted. Drizzle over egg and mushroom. Serve hot.

Nutrition Facts : Calories 163.9, Fat 9, SaturatedFat 3.8, Cholesterol 223.9, Sodium 424.3, Carbohydrate 9.8, Fiber 3.5, Sugar 3.4, Protein 13.2

PORTOBELLO EGGS



Portobello Eggs image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons butter, melted
2 cloves garlic, crushed
1 tablespoon Italian seasonings
4 large portobello caps, stems removed
1 teaspoon white vinegar
8 eggs
1 bag fresh spinach or approximately 8 cups (2 cups per serving)
1 pint heavy cream
1 cup grated Parmesan
Parsley, for garnish
Fresh fruit, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter; add the crushed garlic and Italian seasonings. Using a cake pan or cookie sheet with edges, place the caps, gill side up and without the stem (reserve the stem for making veggie broth). Equally divide the butter mixture between caps. Bake for about 20 minutes. Caps should be cooked but not shriveled. They should be firm to touch and just a little light color left. (Do not over cook.)
  • While caps are cooking, start your poached egg water. Add a teaspoon of white vinegar to help bind the eggs. When the caps are done, remove them and cover them with foil to keep them warm. Turn the oven up to broil. Drop your eggs into hot water. In another large frying pan, saute/steam your spinach in just a touch of olive oil and a little water. Keep stirring the spinach.
  • When the eggs are almost ready (about 4 minutes). Arrange the spinach on 4 oven safe plates. Place 1 cap on each bed of spinach; place 2 eggs on each cap. Drizzle heavy cream over the whole plate. Sprinkle with Parmesan and flash under broiler, just enough to melt cheese a little. Garnish with chopped parsley and serve with fresh fruit.

GRILLED PORTOBELLO "BENEDICT"



Grilled Portobello

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray
4 portobello mushroom caps, about 4 ounces each
1 tablespoon olive oil
1/4 teaspoon salt, plus more to taste
4 pieces Canadian bacon
8 large eggs
2 tablespoons water
Freshly ground black pepper
4 teaspoons store-bought basil pesto
8 fresh basil leaves, cut into ribbons
4 teaspoons freshly grated Parmesan

Steps:

  • Preheat a grill or grill pan over medium-high heat and spray with cooking spray.
  • With a spoon, gently scrape out the dark inside of the mushroom caps, being careful not to break the cap. Brush both sides of the mushroom caps with oil and sprinkle with salt. Grill the mushrooms over a medium-high heat, until they are tender and their juices begin to release, about 7 minutes per side. Transfer to a plate, top side down.
  • On the same grill or grill pan, cook the Canadian bacon over medium-high heat, until they are warm and grill marks have formed, about 30 seconds on each side. Place 1 piece of the bacon into each of the mushroom caps.
  • Separate the whites of 4 of the eggs into a medium bowl and discard the yolks or save them for another use. Add the remaining 4 whole eggs to the bowl with the whites, add the water and whisk until combined. Cook the eggs in a medium nonstick skillet over a medium-low heat, stirring frequently, until the eggs are done, about 3 minutes. Season with salt and pepper. Spoon 1/4 of the scrambled eggs on top of the Canadian bacon in each the mushroom caps. Drizzle 1 teaspoon of pesto over each and top with some basil ribbons and 1 teaspoon of Parmesan.

Nutrition Facts : Calories 240, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 230 milligrams, Sodium 720 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 20 grams

BRUNCH-STYLE PORTOBELLO MUSHROOMS



Brunch-Style Portobello Mushrooms image

I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! -Sylvia Waldsmith, Rockton, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms, stems removed
2 packages (10 ounces each) frozen creamed spinach, thawed
4 large eggs
1/4 cup shredded Gouda cheese
1/2 cup crumbled cooked bacon
Salt and pepper, optional

Steps:

  • Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

Nutrition Facts :

CREAMED SPINACH EGGS BENEDICT



Creamed Spinach Eggs Benedict image

Make and share this Creamed Spinach Eggs Benedict recipe from Food.com.

Provided by peach1705

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

10 ounces frozen spinach, thawed, wrapped in paper towel to dry
16 ounces heavy cream
1 lemon, juice of
salt
1/2 white onion, diced
2 cups butter
egg
8 English muffins
8 slices Canadian bacon
1/8 cup white vinegar
1 teaspoon cayenne pepper
1/4 cup water

Steps:

  • Melt 1/2 stick butter over medium heat in skillet,add onion.Cook onion until transparent-NOT BROWN!Add heavy cream,spinach.Increase temperature to simmer.Allow to simmer for 20 minutes.
  • Melt 3 1/2 sticks butter.
  • Seperate 5 egg yolks.discard whites.
  • Place 5 yolks in blender, add lemon juice,vinegar,1/2 teaspoons salt,1 teaspoons cayenne pepper.Blend on high, add butter SLOWLY while blending until thick. Add water if too thick.Stand blender cup in sink of hot water to keep from thickening while cooling.
  • Poach eggs as needed.
  • Toast english muffins.
  • Heat canadian bacon.
  • Assemble benedict from bottom to top as follows:.
  • Muffin half.
  • Slice of canadian bacon.
  • Layer of creamed spinach.
  • Poached egg.
  • Gratuitous layer of hollandaise.
  • TIP:TO DECREASE COOKING TIME, USE MICROWAVEABLE EGG POACHER!

Nutrition Facts : Calories 804.6, Fat 71.4, SaturatedFat 44, Cholesterol 217.9, Sodium 1022.9, Carbohydrate 30.4, Fiber 3.4, Sugar 2.9, Protein 14.3

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