Eggs Benedict with Roasted Portobello Mushrooms and Wilted Spinach

It was Maiju’s bday yesterday, so I thought breaky in bed was in order. Maiju’s fave breaky being my eggs benny.


This time round I tweaked things bit and it was damn good. The recipe is essentially the same as last time, but I had the Hollandaise a bit sharper (with added lemon juice) and added about a tablespoon of chopped chives – both of which were improvements.


Pan Roasted Portobello Mushrooms
  • 1 large portobello mushroom per person
  • salt and black pepper
  • olive oil
  • You also need a pan that can go into the oven for this
  1. Preheat your oven to 250C.
  2. Get your (ovenproof) pan on a pretty high heat on the stove top.
  3. Remove the stems from the portobellos and remove any other dodgy looking bit (if there are any).
  4. Place the mushies gill side up and season them generously with salt and freshly milled black pepper.
  5. Drizzle a little olive oil over the mushies and a little into the pan.
  6. When the pan is up to temp, place the mushies gillside up into the pan
  7. When the mushrooms have had a couple of minutes sizzling, and have started to caramellise a bit on their bottoms take the pan off the heat and put it in the oven.
  8. The mushrooms are ready when most of the water that has released from them has boiled away in so doing concentrating the mushroom flavour into the mushies. It doesn’t need to be completely dry and when they cool, some of their juices will run back into mushrooms but you don’t want them to be very wet.
  9. Leave them to cool down to room temp.
  10. Assemble the meal, by putting down a little Hollandaise (as glue) then your glutenfree toasted or buns on top, then the wilted spinach(to make: put the spinach in a pan without anything else and cook until they don’t release aný more liquid), then the mushroom, then a poached egg, then top with a generous dollop of Hollandaise.

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