A paleo version of my favorite breakfast, this dish is a fantastic bargain. Get your veggie servings on early in the day with a low fat, high protein breakfast that tastes incredibly decadent.
4slicesHealthy Canadian Style Bacon - (I used the one from Trader Joe's)
¼ cupLaaLoosh Hollandaise Sauce
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
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.
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.
Poach eggs using a poaching pan or by following the instructions in the NOTES below.
Divide spinach evenly between between both mushrooms, then top each with 1 egg, and 1/8 cup of hollandaise sauce.
Notes
The entire recipe makes 2 servingsThe serving size is 1 filled mushroom
Nutrition
Nutrition Facts
Portobello Eggs Benedict Recipe
Amount per Serving
Calories
220
% Daily Value*
Fat
9.5
g
15
%
Saturated Fat
2.5
g
16
%
Cholesterol
216
mg
72
%
Sodium
467
mg
20
%
Potassium
532
mg
15
%
Carbohydrates
8.6
g
3
%
Fiber
1.5
g
6
%
Sugar
0.6
g
1
%
Protein
22
g
44
%
Calcium
70
mg
7
%
Iron
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.