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Portobello Eggs Benedict

Portobello Eggs Benedict

Yield:12 2-egg servings.

8-9 egg yolks (6 oz. if using frozen or liquid egg yolk product)
6 oz. water
2 oz. lemon juice
2 cups butter, softened
to taste, salt and pepper
2 Tbsp. olive oil
6 oz. sliced fresh button or crimini mushrooms
8 oz. canned quartered artichokes, drained
4 oz. roasted red pepper, diced
1 tsp. garlic salt
1/2 tsp. lemon-pepper blend
as needed, olive oil
to taste, salt and pepper
12 Portobello mushroom caps, stems removed
24 large eggs
3 Tbsp. chopped chives

To prepare Hollandise: In heavy saucepan, whisk egg yolks, water and lemon juice until blended. Cook over very low heat, stirring constantly until yolk mixture bubbles at edges and reaches 160°F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.

Heat oil in large non-stick pan. Stir in and sautè sliced mushrooms, artichokes, peppers, garlic salt, and lemon-pepper, just until mushrooms become soft, about 4 minutes. Stir in Hollandaise sauce and keep warm.

Heat oven to 400°F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10-12 minutes until caps are slightly soft; keep warm.

Poach eggs in simmering acidified water (1 tsp. vinegar per 2 cups water). Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.

For each serving: Portion two eggs onto one whole Portobello on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.

Photo Credit: American Egg Board