Eggs Benedict with Mushroom Canadian Bacon
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Cook time: 
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Serves: 2
 
Ingredients
  • 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
Instructions
  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.
Notes
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
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/07/12/eggs-benedict-mushroom/