Egg Benedicts Over Mushroom Caps

About

Who could dislike this breakfast classic? We simply removed the english muffin and replaced it with a keto-friendly portabella mushroom cap! From the Canadian bacon, to the runny eggs, to the creamy hollandaise sauce, every other part of this meal is authentic and healthy!

*Please note you may wish to double the ingredients for making the Hollandaise sauce, but it’s not necessary. This may help your cooking process later. Simply reserve half the completed Hollandaise sauce for another meal.

Ingredients

6 ounce portabella mushrooms, raw
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon black pepper, ground
1 ½ ounce canadian bacon
1 large raw egg yolk
1 tablespoon warm water
1 teaspoon lemon juice, fresh
1 tablespoon butter
⅛ teaspoon salt
⅛ teaspoon paprika
2 teaspoon olive oil
2 large raw egg

Instructions

Preheat an oven to 350 degrees. Prepare 2 portabella mushroom caps by removing the stems from each. Place the caps either on a lined baking tray or in a glass baking dish. Drizzle the first amount of olive oil over both, and sprinkle the first amounts of salt and pepper over the caps as well.
Place a slice of canadian bacon inside each mushroom cap. You can adjust the bacon as needed to avoid the protein overlapping itself. Bake the tray of mushrooms for 20 minutes, then set them aside to cool before assembling your egg benedicts.
While the mushrooms are cooking, prepare your Hollandaise sauce. In a bowl, whisk together the egg yolk, water, and lemon juice. Remember, you may want to double these ingredients for an easier cooking process.
Pour the egg mixture into a small pot and set it over a very low stove heat. Continually whisk the egg until the mixture become pale yellow and thick enough to hold ripples. Make sure you don’t overcook or your egg will scramble.
Remove the hollandaise sauce from the heat and quickly whisk in the butter. Season the sauce with a pinch of salt and paprika. Set the sauce aside until the end of the recipe.
Next, cook two eggs. You may poach your eggs, or you may follow this step. Heat the second amount of olive oil in a small pan over medium heat. Crack in both eggs, and cook them to your liking. The eggs in this recipe were cooked to over-medium.
Arrange the 2 portabella caps with bacon on a plate. Top each one off with an egg, followed by approx. 1 TB of hollandaise sauce per serving. You may sprinkle additional paprika over the tops at your discretion. Enjoy!