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.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Remove the stems from the portobello mushrooms and gently clean the caps with a damp paper towel.

Step 3

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.

Step 4

Roast the mushrooms in the oven for 15-20 minutes until tender and juicy. Remove from the oven and set aside.

Step 5

While the mushrooms are roasting, slice the English muffins in half and toast them until golden brown.

Step 6

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.

Step 7

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.

Step 8

To assemble, place the toasted English muffin halves on a plate. Spread a layer of mashed avocado on each half.

Step 9

Top the avocado with a generous portion of sautéed spinach, followed by a roasted portobello mushroom cap.

Step 10

Drizzle warm vegan hollandaise sauce over the mushroom caps, ensuring it's evenly covered.

Step 11

Sprinkle with a pinch of paprika for garnish and serve immediately. Enjoy your 'Instead of Eggs Benedict' creation!

Nutrition Facts

Serving size	973.9 grams (973.9g)

Amount per serving	% Daily Value*
Calories	1557

Total Fat 105.30g	135%
Saturated Fat 13.70g	69%
Polyunsaturated Fat 6.30g
Cholesterol 0mg	0%
Sodium 3149mg	137%
Total Carbohydrate 133.80g	49%
Dietary Fiber 28.80g	103%
Total Sugars 19.20g
Protein 27.50g	55%

Vitamin D 1IU	3%
Calcium 213mg	16%
Iron 12mg	64%
Potassium 2228mg	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.

Source of Calories

Fat: 59.5%

Protein: 6.9%

Carbs: 33.6%