Eggs Benedict with Mushroom Canadian Bacon

July 12, 2014

Oh woah, hi there. I feel like once a week, I start a post with apologizing for how flaky I am. I was in a good MWF swing for a while, and suddenly I’m just so busy lazy. Honestly, it’s mostly Big Brother related.  Anyone else watching Big Brother? I’m obsesssssed.  In fact, I’m watching After Dark right now as I write this (don’t worry, I DVRed it.  Ain’t no body got time to watch this at 1 am).


Anyone have a favorite yet?  I keep bouncing around, but I definitely love the nerdy group of misfits.  At first, Nicole was driving me up the wall with her accent, which is really ironic because we’re both from pretty similar areas of the country and she actually went to college about 15 minutes from my house.  Someone, please, tell me I don’t sound like her.  Lie to me if you have to, but if that’s my accent I might need to take a vow of silence.


The vow of silence might be fueled by having my mouth full of eggs benedict.  Okay, I get it. I keep talking about the same thing over and over and it’s really annoying, but guys this food is my true love.  When I had it at a restaurant, the mushrooms were just straight up sautéed, which was delicious.  I, however, wanted to kick it up a notch with a little bit of smoky, salty flavor Canadian bacon style.  Fair warning, I’ve had Canadian bacon probably once in a my life, 19 years ago, so this likely doesn’t really taste anything like Canadian bacon.  Josh said it’s similar, but he’s pretty forgiving when it comes to meat swaps.


P.S., I get that my poached eggs look wonky as hell.  This is my second attempt in my life to poach eggs, and I failed pretty bad.  In all honestly, the other 2 eggs I tried to poach fell apart, so we each had 1 with a poached egg and 1 with a dippy egg (and Josh ate the egg scraps from the failures).  I linked to a tutorial on how to poach an egg rather than pretending I know how to do it.


Eggs Benedict with Mushroom Canadian Bacon
Prep time: 
Cook time: 
Total time: 

Serves: 2

  • 2 English muffins (whole wheat recommended, gluten free would work wonderfully)
  • 1 recipe Greek Yogurt Hollandaise sauce, prepared
  • 1 large portabella mushroom, see note
  • 1 tbsp. brown sugar, see note
  • 1 tbsp. maple syrup
  • 2 tbsp. low sodium soy sauce (or GF soy sauce or liquid aminos)
  • 2 tbsp. liquid smoke
  • salt and pepper, to taste
  • 4 poached eggs

  1. Slice the mushroom into ½ cm thick pieces.
  2. In a bowl, combine the brown sugar, maple syrup, soy sauce, and liquid smoke. Whisk until the sugar dissolves.
  3. Toss the portabella slices in the sugar mixture and set aside. Let marinate for 15 – 20 minutes.
  4. Meanwhile, heat a nonstick skillet over medium/high heat. Spritz liberally with nonstick spray and add the mushroom slices + 1 tbsp. of marinating liquid. When the liquid has evaporated and the pan looks stick (about 2 minutes) flip the mushrooms and cook until edges look crispy (additional 2 minutes). Season with salt and pepper, to taste.
  5. While the mushroom cooks, poach your eggs and toast your English muffin.
  6. Arrange ¼ of the mushroom on each English muffin half. Top with an egg and a couple of tbsp. of hollandaise sauce.

I prefer to scrape the gills out of my portabella mushrooms before slicing, but it’s optional.
If you use an alternative to brown sugar, make sure it is something that will dissolve. I recommend an extra 2 tsp of maple syrup with ½ tsp molasses.
This recipe only uses ~ ½ of the hollandaise. You can store leftovers in an air tight container in the fridge. If doubling the recipe, double all other ingredients, but only make one batch of the sauce.

Nutrition Information
Serving size: 2 muffin halves


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1 Comment
    cheri Jul 12, 2014

    Hi Kelly, this looks delicious, I actually have an egg poach pan, although previously I tried to make them in a large pan with water and had a similar problem, it’s really hard to do