Mushroom Eggs Benedict
2/3 Cup Vegetable Broth (hopefully organic and low-sodium)
4 Large Portobello Mushroom Caps (stems removed)
1 Cup Low-Fat Plain Yogurt
2 Tsp. Fresh Lemon Juice
1/2 Tsp. Dijon Mustard
1 Egg Yolk
1/2 Tsp. Dried Dill
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!