portobello eggs benedict

Portobello Eggs Benedict Recipe

A paleo version of my favorite breakfast, this dish is a fantastic bargain at just 4 Smart Points per serving! Get your veggie servings on early in the day with a low fat, high protein breakfast that tastes incredibly decadent.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 220 kcal


  • 2 large portobello mushrooms (stem removed)
  • 2 large eggs
  • 4 cups fresh baby spinach
  • 1 tsp olive oil
  • 4 slices Healthy Canadian Style Bacon (I used the one from Trader Joe's)
  • 1/4 cup LaaLoosh Hollandaise Sauce
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  2. Mist mushroom with non-fat cooking spray and season with salt and pepper. Top each with two slices of the Canadian Style Bacon. Place in oven, and roast until mushroom is tender and bacon is sizzling, about 10-12 minutes.
  3. While mushrooms are cooking, heat olive oil in a skillet over medium high. Add in spinach leaves and garlic, and cook until spinach has wilted down.
  4. Poach eggs using a poaching pan or by following the instructions in the NOTES below.
  5. Divide spinach evenly between between both mushrooms, then top each with 1 egg, and 1/8 cup of hollandaise sauce.

Recipe Notes

Entire recipe makes 2 servings

Serving size is 1 filled mushroom

Each serving = 4 Smart Points*

*based only on ingredients that have an SP Freestyle value 


Nutrition Facts
Portobello Eggs Benedict Recipe
Amount Per Serving
Calories 220 Calories from Fat 86
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 2.5g 13%
Cholesterol 216mg 72%
Sodium 467mg 19%
Potassium 532mg 15%
Total Carbohydrates 8.6g 3%
Dietary Fiber 1.5g 6%
Sugars 0.6g
Protein 22g 44%
Calcium 7%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.