Mushroom Eggs Benedict



2/3 Cup Vegetable Broth (hopefully organic and low-sodium)

4 Large Portobello Mushroom Caps (stems removed)

4 Eggs

1 Cup Low-Fat Plain Yogurt

2 Tsp. Fresh Lemon Juice

1/2 Tsp. Dijon Mustard

1 Egg Yolk

1/2 Tsp. Dried Dill

Ground Pepper


Put broth in a large pan and heat until simmering. Add mushrooms, underside facing upward. Cover and cook for 5 minutes over medium/low heat. Crack eggs and carefully pour each egg into a mushroom cap. Cover and continue cooking for approximately 5 minutes.

In a small pan add yogurt, lemon, mustard and egg yolk. Stir. Put pot over a larger pot of steaming water (double boiler). Stir while cooking over steam for 5 minutes. 

Carefully remove mushroom/egg from pan and put on a plate. Spoon 1/4 cup of sauce over egg and top with dill and pepper!

Servings: 4

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