Portobella Spinach Eggs Benedict

Hubby loved tonight’s dish!  Loved all the different tastes he experienced in every mouthful.  Mushroom, spinach and garlic topped with soft boiled poached egg with sauce which included a couple of hits of bottled hot pepper sauce. 

It was a nice change for a weeknight meal; but did not make my list of winner weeknight dinner dishes.  But I would serve up as breakfast or  brunch and its low in carbs at 7 g and only 167 calories per serving. 

2 small portabello mushrooms

2 t olive oil

1 T fat free sour cream

2 t light mayo

1 t Dijon mustard

1 t lemon juice

5 or 6 drops of bottled hot pepper sauce

2 cloves of garlic, minced

2 c fresh spinach greens

2 t of vegetable or chicken broth

¼ t old bay seasoning

2 eggs

In large skillet cook mushroom caps in 1 t of hot oil for 8-10 mins (until tender and cooked thr) turning once.  Transfer to a plate.

Meanwhile, in a small bowl, combine may, Dijon mustard, lemon juice and hot pepper sauce until smooth.  Set aside

Add remaining 1 t oil to skillet.  Cook garlic in hot oil for about 1 minute.  Add spinach, broth and old bay seasoning.  Cook and stir about 1 minute or until spinach is wilted.  Set aside.

To poach eggs:  Bring water to boil in a pot.  Add vinegar.  Reduce heat to simmering.  Break eggs (one at a time) in a small bowl and place into bowling water.  Boil 3 – 5 mins or until egg whites completely set. 

Meanwhile; on serving plates, arrange mushrooms topped with spinach mixture.  Place poached egg on top and spoon sauce over egg.

Serve immediately. 

Enjoy! 

Adapted from: 

BHG Magazine/Cooking for 2/September 2014