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This elegant brunch recipe for Eggs Benedict replaces the English muffin with a portobello mushroom, making it gluten-free and Paleo-friendly.
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Ingredients
For 4 Serving(s)
smoked-salmon-eggs-benedict
- 2 red bell peppers
- 4 portobello mushrooms
- 4 eggs
- 2 T white vinegar
- 1/2 c butter
- 1 T lemon juice
- 1/2 t yellow mustard powder
- 1/8 t salt
- 12 sli smoked salmon
- 1/4 c fresh dill
Smoked Salmon Eggs Benedict Directions
- Slice each bell pepper into 4 slices and remove the seeds.
- Preheat a gas grill to high, and place the mushrooms and peppers over direct heat, grilling for a few minutes on each side. Transfer the mushrooms to 4 oven-safe plates, and top each with 2 of the pepper slices. Place the plates in the oven to keep warm.
- Bring a large pot of water to a gentle boil. Pour in the vinegar. Carefully crack in the 4 eggs, and let them boil gently for 3 minutes.
- In a medium bowl, whisk together the egg yolks, lemon juice, mustard, and salt. In a small saucepan over medium heat, melt the butter until bubbling. Very slowly pour the hot butter into the bowl of egg yolk mixture. While drizzling in the butter, use an immersion blender or hand-held beater to blend until thick and creamy.
- Remove the warm plates from the oven, and top each mushroom with 3 slices of salmon and 1 poached egg. Ladle the hollandaise sauce over each serving, and garnish with dill and freshly ground black pepper. Enjoy!