Sometimes when you read a recipe you think it sounds good.
Well, when I actually tasted this one. Wow. Better than I imagined!
This one is staying on my menu.
Eggs Benny is one of my favourite breakfast treats though I don't get very excited at all over the processed English muffin that often is at its foundation. Many find making hollandaise sauce fussy. This recipe is simple and nutrient dense. Once the sauce is made it is quick enough for any day of the week not just Sunday brunch.
Ingredients 1 Portobello mushroom per person sauteed to warm Fresh spinach chopped 1 Poached egg per person
Sauce 1 medium onion (I used a white onion) 1 Tbs ghee or coconut oil Juice of 1 lemon 1/4 tsp dry mustard 1/4 tsp turmeric Pinch of sea salt
Thinly slice the onions into rings. Heat ghee in fry pan. Add onions and allow to caramelize on medium heat. Once done, place onions and remaining ingredients in a blender and process til creamy.
Assembly Lay warm portobello on plate Layer chopped fresh spinach Place poached egg on top Spoon sauce over egg Sprinkle with paprika (optional)