A delicious twist on the classic Eggs Benedict using portobello mushrooms and spinach

This recipe combines the rich flavors of portobello mushrooms and spinach with the creamy hollandaise sauce and perfectly poached eggs, creating a satisfying and nutritious dish that is perfect for breakfast or brunch. It is a great way to start your day with a dose of protein and vegetables.

Ingredients

• 4 large portobello mushroom caps
• 2 cups fresh spinach
• 4 eggs
• 1 tsp white vinegar
• 1/2 cup hollandaise sauce
• Salt and pepper to taste
• Chopped chives for garnish

Directions

1. Preheat the oven to 400°F.
2. Place the portobello mushroom caps on a baking sheet and roast for 15 minutes.
3. Meanwhile, sauté the spinach in a pan until wilted. Season with salt and pepper.
4. Fill a large saucepan with water and bring to a simmer. Add vinegar.
5. Carefully crack eggs into the simmering water and poach for 3-4 minutes.
6. To assemble, place a roasted mushroom cap on a plate, top with spinach, poached egg, hollandaise sauce, and garnish with chives.
7. Serve hot and enjoy!

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