Instead of Eggs Benedict
Reimagine brunch with this delightful plant-based twist on a classic: 'Instead of Eggs Benedict.' This recipe replaces the traditional poached egg and Canadian bacon with juicy, oven-roasted portobello mushroom caps, a creamy mashed avocado spread, and a vibrant sautéed baby spinach layer. Nestled atop toasted English muffins and drizzled with a velvety vegan hollandaise sauce, each bite bursts with flavor and wholesome goodness. A sprinkle of paprika adds the perfect finishing touch to this elegant and satisfying dish. Ready in just 30 minutes, this vegan-friendly recipe is perfect for weekend mornings or special occasions, offering all the indulgence of eggs benedict with none of the eggs.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 2 large caps Portobello mushrooms
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach
- 1 cup Vegan hollandaise sauce (store-bought or homemade)
- 1 large Avocado
- 1 tablespoon Lemon juice
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Remove the stems from the portobello mushrooms and gently clean the caps with a damp paper towel.
Place the mushroom caps on a baking sheet lined with parchment paper, gill-side up. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and pepper.
Roast the mushrooms in the oven for 15-20 minutes until tender and juicy. Remove from the oven and set aside.
While the mushrooms are roasting, slice the English muffins in half and toast them until golden brown.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add baby spinach and sauté for 2 minutes until just wilted. Season with the remaining 1/4 teaspoon of salt and pepper.
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice and mash until smooth, creating a simple avocado spread.
To assemble, place the toasted English muffin halves on a plate. Spread a layer of mashed avocado on each half.
Top the avocado with a generous portion of sautéed spinach, followed by a roasted portobello mushroom cap.
Drizzle warm vegan hollandaise sauce over the mushroom caps, ensuring it's evenly covered.
Sprinkle with a pinch of paprika for garnish and serve immediately. Enjoy your 'Instead of Eggs Benedict' creation!
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 19.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2228 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
