Description
This elegant vegetarian breakfast features poached eggs, grilled portobello mushrooms, and a silky Hollandaise sauce over toasted English muffins. Perfectly balanced and restaurant-quality, it’s ideal for a stress-free Mother’s Day brunch.
Ingredients
4 large eggs
4 large portobello mushrooms, stemmed
4 English muffins
1/2 cup unsalted butter, melted
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1 teaspoon olive oil
1 teaspoon white vinegar (for the poach water)
Instructions
Heat a non-stick griddle or skillet. Brush portobello mushrooms with olive oil and grill or sauté until tender, 5-7 minutes. Season with salt and pepper.
Poach eggs: Bring a wide pot of water to a gentle simmer, add vinegar to stabilize whites. Crack 1 egg at a time, push toward heat, and cook 3-4 minutes until whites set. Remove with a slotted spoon and drain on paper towels.
Make Hollandaise sauce: In a heatproof bowl, whisk egg yolks and lemon juice. Place over a double boiler, stirring constantly, and slowly pour in melted butter until emulsified. Remove from heat, add Dijon mustard, and adjust seasoning.
To assemble: Toast English muffins. Layer each with a mushroom, 2 poached eggs, and sauce. Dust with pepper.
Notes
Poach eggs and make sauce ahead; keep warm. Swap portobello with spinach, avocado, or canadian bacon (ensure halal). For extra richness, double the Hollandaise.
- Prep Time: 15
- Cook Time: 30
- Method: Poaching, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 1g
- Sodium: 400mg
- Fat: 48g
- Saturated Fat: 30g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 450mg