Portabello Eggs Benedict

Portabello Eggs Benedict
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Portabello Eggs Benedict

  • Prep Time: 5
  • Total Time: 5



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


  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.


  • Serving Size: 4

Posted on

June 4, 2014