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Portobello Eggs Benedict
An enticing vegetarian version of Eggs Benedict that substitutes shredded IQF Hash Brown Potatoes for an English muffin and grilled Portobello mushroom caps...
Servings
1
1
Cuisine Type
- american
Day Part
- breakfast
Main Ingredient
- Potatoes
- Eggs
- Mushrooms
An enticing vegetarian version of Eggs Benedict that substitutes shredded IQF Hash Brown Potatoes for an English muffin and grilled Portobello mushroom caps for ham.
Ingredients
2 cups LW Private Reserve® Quick Cook IQF Hash Browns (S93)
1 Portobello mushroom cap, large
¼ tsp. Olive oil
¼ tsp. Balsamic vinegar
¼ tsp. Garlic powder
1 Poached egg
¼ cup Hollandaise sauce
Garnish Fresh basil, shredded
Steps
Flat grill LW Private Reserve® Quick Cook IQF Hash Browns at 375˚F for 3 to 4 minutes per side until slightly crispy but still moist.
Brush Portobello mushroom cap with olive oil, balsamic vinegar and sprinkle with garlic powder. Broil until tender. Let cool and slice crosswise into ¼ inch wide pieces.
Place hash browns on dinner plate and top with mushroom slices and a fresh poached egg. Drizzle with hollandaise sauce and garnish with fresh shredded basil. Serve.
Additional Tips
Optional: Add fresh minced garlic and thyme to the prepared hollandaise sauce.
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