Real eggs benedict consists of Hollandaise sauce-topped poached eggs on ham and an English muffin. The only thing this dish has in common with eggs benedict is the presence of eggs, but, because the idea for this dish came from “grilled portabella benedict” in Ellie Krieger’s So Easy cookbook, we decided to keep the benedict in the name. Portabella eggs benedict has a little more in common with grilled portabella benedict than it does with real eggs benedict (but just a little). Both recipes include portabella caps, eggs and pesto and that’s where the similarities end.
If you make roast the tomatoes and make the pesto ahead of time, you can throw this dish together in a matter of minutes.
4 portabella mushroom caps
roasted tomatoes (click here for the recipe)
Nino’s pesto (click here for the recipe)
Shredded parmesan cheese
1. Preheat grill or grill pan.
2. De-gill the portabellas (gently scrape the dark gills out from inside the cap with a spoon) and coat them with olive oil.
3. Grill the portabellas over medium-high heat until they’re tender, 7-10 minutes per side (they're ready to go when they soften and start leaking clear liquid).
4. Fry the eggs.
5. Fill each portabella cap with as many roasted tomatoes as you can fit. Top with the fried egg. Drizzle with pesto and sprinkle with shredded parm.