This is a fancy recipe great for weekends or for guests. You will experience the same great creamy flavor of conventional eggs benedict with barely any carbohydrates!
Ingredients
- 2 (3 inch [7 cm]-wide) Portobello mushroom caps
- 2 tsp (10 ml) olive oil
- ¾ tsp unrefined sea salt, divided
- 3 tbsp (45 ml) white vinegar
- 2 large pasture-raised eggs and 2 large pasture-raised egg yolks, extremely fresh
- 2 tbsp (30 ml) fresh lemon juice
- 4 tbsp (60 ml) organic butter, melted
- ¼ tsp black pepper, freshly ground
- 2 large slices Prosciutto di Parma or Jamon Serrano
How to Make It
- Preheat the broiler.
- Brush the mushroom caps on both sides with olive oil and sprinkle with ½ teaspoon salt, then place face down on a broiler pan. Cook in the oven about 6 inches (15 cm) under the broiler until tender, turning once, about 7 minutes. Cover and put in a warm place until ready to use.
- In a medium saucepan, bring at least 2 inches (5 cm) of water to a boil over high heat, then lower the heat to simmer. Add the white vinegar to the water. Using a spoon, swirl the water in the pan until a vortex forms. Gently break the egg onto a large metal spoon or into a ramekin and add it into the middle of the vortex. Keep stirring so the egg does not stick to the bottom, but keeps turning. Cook for 3 minutes, then remove with a slotted spoon, place on a plate and set aside. Repeat with the second egg.
- Mix the egg yolks and lemon juice together with an electric or manual whisk in a stainless steel bowl until the mixture is starting to thicken and is almost double in volume, about 1 minute.
- Place the bowl over a saucepan containing simmering water (or in a double boiler), on low heat. Continue to whisk rapidly, being careful not to let the eggs get too hot or they will scramble. Slowly pour in the melted butter and continue to whisk until the sauce is thickened. Add ¼ teaspoon of salt and fresh pepper and whisk until incorporated.
- Assemble the benedicts on individual plates by placing the roasted mushroom on the bottom, folding a slice of prosciutto on top, then placing a poached egg on each. Complete with a generous tablespoon (15 ml) of the sauce. Serve immediately.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 858 kcal Calories from Fat: 702 kcal |
% Daily Value*
|
Total Fat 78 g 223% |
Trans Fat 0.0 g |
carbohydrates 15 g 12% |
Dietary Fiber 3 g 8% |
Protein 29 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |