Portabello Eggs Benedict

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Portabello Eggs Benedict
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Portabello Eggs Benedict

  • Prep Time: 5
  • Total Time: 5

Scale

Ingredients

  • 12 baby leeks or asparagus spears
  • 4 large Portabello mushrooms
  • 4 slices ham, cut in half
  • 4 eggs
  • 100 ml mayonnaise

Instructions

  1. Pre-heat oven to 180ºC.
  2. Blanch the baby leeks or asparagus in boiling water, drain and keep warm.
  3. Spray the mushrooms with oil and bake in pre-heated oven for about 5 minutes.
  4. Poach the eggs until just cooked.
  5. Place the 3 leeks on a plate, the mushrooms on top, then the ham, then the poached egg.
  6. Top with mayonnaise and serve.


Nutrition

  • Serving Size: 4
Skills

Posted on

June 4, 2014