Have you ever noticed how most of our favorite breakfast dishes center
around a grain+gluten filled item? Breakfast is notoriously a high-carb, low
protein meal, which sets you up for a day filled with poor food choices.

So, rather than go with the high-carb flow, start your day off with this
Portobello Eggs Benedict – where a marinated and roasted Portobello mushroom
cap is used to replace the English muffin. Think of it as a modern,
fitness-friendly version of Eggs Benedict that will keep you on track with
your results. Enjoy!

What You Need
Serves 4

For the Marinade:

2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 teaspoon minced garlic
1 Tablespoon minced shallot
sea salt and black pepper
1 teaspoon dried basil

For the Creamy Mustard Sauce

2 Tablespoons coconut cream
1 Tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 Tablespoon fresh chives, minced
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon water

For the Benedicts

4 Portobello mushrooms
1 teaspoon white vinegar
4 eggs
1 cup baby spinach


1. In a medium bowl whisk together the marinade ingredients. Wash the
mushrooms and remove the stems. Place the mushrooms in a ziplock bag with
the marinade for 30 minutes, flipping halfway through.

2. In a medium bowl combine the mustard sauce ingredients. Mix until creamy
then store in the fridge.

3. Preheat the oven to 400 degrees. Lightly grease a rimmed baking sheet
with olive oil. Place the marinated mushrooms on the pan and bake for 20
minutes, flipping halfway through.

4. In a large saucepan, bring 2 inches of water to a simmer (not a boil!)
Add the vinegar. One at a time, crack the eggs into a cup and gently slip
into the water. Simmer for 2-3 minutes. Use a slotted spoon to remove the

5. Plate each benedict by topping a Portobello with spinach, a poached egg
and a dollop of creamy mustard sauce. Enjoy!

One serving equals: 297 calories, 12g fat, 2g carbohydrate, 172mg sodium, 2g
fiber, and 7g protein