Portobello Mushroom Eggs Florentine

 

Portobello Mushroom Eggs Florentine

Eggs Benedict has always been my favorite breakfast. When I was younger, I would always go out for breakfast on my birthday and get eggs benedict. But, as I started getting older I became more health conscious and realized some of the unhealthy aspects of an eggs benedict from the local diner. The soft but crunchy muffin underneath a piece of delectable canadian bacon topped with a perfect poached egg drenched in hollandaise sauce isn’t exactly the most nutritious of dishes. When I discovered eggs florentine was a thing, I was ecstatic. That dish was not only a healthier version of my favorite breakfast, but it also included my favorite vegetable, spinach. However, as I went through college, I became more and more educated on the negative effects that processed carbohydrates can have on our bodies. As a result, I began to eat less and less bread. So I decided to create a healthier gluten-free version of eggs florentine using a tasty portabella mushroom instead of an english muffin. I didn’t top it with hollandaise sauce, but that is definitely an option to do so if you enjoy some good old-fashioned hollandaise sauce on top of your eggs florentine 🙂

This recipe takes under 20 minutes to cook and is very easy. Do not be discouraged from making poached eggs. They are actually very easy to make. I have only cooked them a handful of times and my eggs came out beautifully for this eggs florentine. I will explain how to get a perfect poached egg in the recipe below.

Portobello Mushroom Eggs Florentine

Portobello Mushroom Eggs Florentine
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1 serving
Ingredients
  • 2 Portabella Mushroom Caps
  • 1 Tablespoon Olive Oil
  • 1-2 cups Spinach
  • 2 eggs
  • Paprika (optional-for seasoning)
Instructions
  1. Preheat oven to 400 degrees
  2. Rinse your portabella mushroom caps with water and pat dry with a paper towel
  3. Remove the stems and scrape off the gills using a spoon
  4. Brush the olive oil all over the front and back of the mushroom caps
  5. Season with some salt and pepper
  6. Place mushroom caps in the oven and roast about 5-10 minutes each side (mine were done within 10 minutes or 5 minutes each side)
  7. Meanwhile, saute the spinach with a little olive oil until spinach is fully wilted
  8. Set spinach aside until the rest of the ingredients are done
  9. Meanwhile heat some water in a pot until boiling
  10. Once boiling, take a spoon and swirl the water in a circle
  11. Take the spoon out and drop the egg in
  12. The egg will take its shape from the swirling water and cook in about 2-4 minutes
  13. Take your cooked portabella mushroom caps and set on a plate
  14. Top the portabella mushroom caps with some of the sauteed spinach- about half the spinach on each
  15. Remove the poached eggs from the water and place on top of the spinach
  16. Sprinkle with some paprika or top with hollandaise sauce
  17. Serve and enjoy 🙂

 

Portobello Mushroom Eggs Florentine

2 thoughts on “Portobello Mushroom Eggs Florentine

  1. March 4, 2015 at 9:41 pm

    I love the idea of using portobello mushrooms instead of English muffins. Will definitely be making this for Sunday morning breakfast soon!

    1. leangreennutritionfiend
      March 4, 2015 at 10:11 pm

      Aww yay, I’m glad you like it Mona! It was definitely delicious and is a great alternative for gluten-free eggs benedict! Let me know how yours comes out when you make it 🙂

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