Free Recipe @ Our Recipes: Portobello Benedict with Sundried Tomato Pesto (Breakfast)

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Portobello Benedict with Sundried Tomato Pesto: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020
Listed in: Breakfast Ingredients

High-heat cooking oil spray
4 large portobello mushroom caps, stemmed and gills removed

1 tablespoon (15 ml) olive oil

2 cloves garlic, minced (or 1 teaspoon prepared minced garlic)

1 bag (10 ounces, or 280 g) baby spinach

1 bag (10 ounces, or 280 g) baby arugula Salt and fresh-ground black pepper, to taste

1/2 teaspoon salt (omit if eggs are very fresh)

1 teaspoon apple cider vinegar (omit if eggs are very fresh)

4 very fresh, extra-large eggs

1/2 large, ripe Hass avocado, thinly sliced optional

1 large heirloom tomato, cut into 4 thick slices, optional

4 teaspoons (20 g) prepared high-quality sundried tomato pesto, or to taste

Preheat the broiler and lightly spray a broiler pan with high-heat cooking oil. Place the prepared portobellos top-down on the broiler pan and broil for 7 to 8 minutes, or until tender. Watch closely to prevent scorching.

While the mushrooms are cooking, heat the oil in a large sauté pan (5-quart, or 4.7-L, works well). Add the garlic and sauté for 1 minute. Add the spinach and arugula, and cover for 1 minute to wilt slightly. Remove the cover, season with salt and pepper to taste, turn gently for even cooking, and continue to sauté for another 2 minutes, or until the greens are wilted to the desired tenderness.

While the greens are wilting, fill a medium sauté pan about half full with water, add the salt and vinegar, and bring the water just to a simmer (not a full boil). Break the eggs one at a time into a small bowl and slide gently into the simmering water. Try to slide them against the edge of the sauté pan to help them keep their shape. Simmer the eggs for about 4 minutes, or until the whites are cooked through but the yolks are still soft. Using a slotted spoon, remove the eggs from the pan and set them aside to drain.

While the eggs are draining, place 1 broiled portobello cap on each of 4 plates. Lay one-fourth of the avocado slices evenly over each mushroom, top with one-fourth of the prepared greens, 1 tomato slice, and 1 poached egg.

Spoon 1 teaspoon (5 g) pesto (or to taste) over the egg and serve immediately.

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