poached eggs

Poached Eggs over Portobello Caps

Poached Eggs over Portobello Caps

Brunch is such a staple where I live. People line up for hours on Sunday mornings to get their spot at one of our city’s finest brunch establishments. I prefer to stay at home, make some fresh coffee, crank up some tunes, and make my own from my neighbor’s pastured eggs and whatever ingredients I have lying around.

This Poached Eggs dish, a Paleo-style eggs Benedict, seems complicated, but is worth every second of work. Plan a little in advance and you’ll have a fabulous brunch to make for houseguests, on special occasions, or just as part of your regular Sunday routine.


For the Not-Hollandaise Sauce

  • 1 large avocado
  • Juice of 1 lemon
  • 3 tbsp extra-virgin olive oil
  • 2 tsp grainy Dijon mustard
  • Almond milk (for consistency)

For the Mushroom Filling

  • 2 tbsp coconut oil
  • ½ sweet onion, diced
  • 3 oz fresh spinach, chopped
  • 1 tbsp sundried tomatoes, minced
  • 2 tsp coconut aminos
  • 2 sprigs fresh thyme, leaves removed from stem and minced

For the Mushrooms Caps

  • 4 portobello mushrooms
  • 2 tbsp coconut oil, melted
  • 1 clove garlic, minced or grated
  • 2 sprigs thyme, minced
  • 1 tbsp aged balsamic vinegar

For the Poached Eggs

  • 4 cups water
  • 1 tbsp white vinegar 4 pastured eggs

1. Make the Not-Hollandaise Sauce: In a food processor, place the avocado, lemon juice, olive oil, and Dijon. Blend until smooth, adding almond milk if desired for a runny sauce, and set aside until the last step.

2. Prepare the mushroom filling: In a sauté pan on medium heat, melt the coconut oil. Add in the onion and stir for 2 to 3 minutes or until the onions are softened. Add the spinach, sundried tomatoes, coconut aminos, and thyme and continue to sauté. Keep warm on stove while you prepare the remainder.

3. Prepare the mushroom caps: Preheat oven to 350°F. Remove the stems of the mushrooms and reserve. Remove the gills of the caps with a spoon by lightly scraping them away from the flesh.

4. Assemble the marinade for the mushrooms by mixing the coconut oil, garlic, thyme, and balsamic vinegar together. Brush over the caps, place on a baking sheet, and bake in the preheated oven for 10 minutes.

5. While the caps are baking, prepare the poached eggs: In a medium saucepan or pot, heat water on high heat until it boils. Add the vinegar and reduce to a simmer. While it’s bubbling, crack an egg on a hard surface and then open the shell over the water (the shell should be almost touching the water). This ensures that when the egg is cracked into the simmering water, it retains its rounded shape.

All 4 eggs should be able to fit in the water at once, but make sure the water is simmering every time you add an egg. Each egg should take about 3 minutes for a soft poach, 5 for a medium poach, or 6 for hard yolks.

6. To assemble, remove the caps from the oven and place each one on a serving dish. Fill each cap with the stuffing mixture, then place a poached egg on top, followed by a spoonful of Not Hollandaise Sauce. Garnish with a sprig of thyme and serve.

Tips: Use this with our holiday eggnog smoothie recipe

Originally posted 2021-01-14 09:41:29.

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