Stella Style Baked Eggs Benedict

By mrsjorn

per serving: calories 390, fat 34gms, carbs 3gms, fiber 1gm, protein 18gms

Ingredients

• 2 large or 4 small portabella mushrooms, stems removed
• 1 tablespoon olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 2 ounces canadian bacon
• 4 large eggs
• 4 tablespoons foolproof Hollandaise Sauce
• 1 tablespoon chopped fresh parsley
• 2 wedges fresh lemon, optional for garnish

Details

Servings 2
Preparation time 15mins
Cooking time 21mins

Preparation

Step 1

1. Place the oven rack at least 6 inches below the heat and preheat the broiler.
2. Place the portabella caps on the small sheet pan, gills side up, and sprinkle with olive oil, salt, and pepper.
3. Fill the mushroom caps evenly with the julienne canadian bacon and place the pan under the broiler just until the mushrooms are tender and the bacon is bubbly hot, 3 to 4 minutes.
4. While the mushrooms broil, crack 1 egg into 4 of the 6 cups in the vegetable sprayed muffin pan and place under the broiler next to the mushrooms. Cook for about 2 minutes, until the egg whites are mostly done but the yolks are still soft.
5. Remove the cooked eggs and mushrooms and finish by topping each cap with 2 cooked eggs and 2 tablespoons Hollandaise sauce. Sprinkle with fresh parsley and garnish with a lemon wedge to serve, if desired.