Paleo Eggs Benedict on Portobello Mushroom

I’ve always wanted to try Paleo-Style Eggs Benny. Today was the day! It was pretty quick to make and they tasted fabulous. We used Portobello mushrooms instead of toast. The blender hollandaise sauce is easy with melted coconut oil instead of butter. Or you can substitute grass-fed butter. The fresher the eggs, the better they hold their shape when poaching. I used farmer’s market organic pasture-raised eggs. You can tell eggs are healthy when the yolks are a brilliant yellow-orange color. I put the poached eggs on a bed of arugula with optional Prosciutto, which is antibiotic and hormone free, unsweetened, cured with salt only (unlike ham, which contains nitrites and sugar.) We made one serving without Prosciutto for a vegetarian guest, who said it was yummy! Serves 4.

Paleo Eggs Benedict


    For the Paleo Hollandaise Sauce:
  • 3 egg yolks
  • 1 1/2 tablespoons fresh lemon or lime juice
  • 3/4 teaspoon unprocessed salt
  • 1/4 teaspoon nutritional yeast (optional for a buttery flavor)
  • 2/3 cup coconut oil, melted (put the jar in a bowl of lukewarm water)
  • For the Mushrooms:
  • 4 large Portobello mushrooms, stemmed
  • 2 tablespoons olive oil or melted coconut oil
  • Dash unprocessed salt
  • For the Eggs, etc:
  • 4 fresh eggs, at room temperature, organic, pasture-raised if possible. (See my post All About Eggs.)
  • 4-8 thin slices natural no-nitrite Prosciutto (optional)
  • 2 handfuls small, fresh arugula leaves (optional)
  • 2 tablespoons parsley or cilantro, finely chopped


    Blender Hollandaise Sauce:
  1. In any blender, add 3 egg yolks, lemon or lime juice, salt, and optional nutritional yeast. Blend on medium speed 20 – 30 seconds, until the eggs become creamy and lighter in color. On the lowest speed, slowly pour in a steady stream of melted coconut oil through the hole in the top, and watch your sauce as it will become very thick. The thickness of the sauce will depend partly on the temperature in your kitchen. If it’s a warm day, it may be runny. On a cold winter day it could be too thick to pour you’ll have to serve it with a spoon. No worries - it will be delicious! Set aside the blended sauce in the blender in a lukewarm place, but not hot (not on the stove).
  2. Prepare the Mushrooms:
  3. Preheat oven to 400 degrees. Wash mushrooms and remove stems. Pour over them a few tablespoonst of olive oil or melted coconut oil. Add a pinch of salt, and rub the oil and salt in slightly. Place on a baking sheet and roast for 15 minutes or until tender. Prepare all ingredients for easy assembly.
  4. Poach the Eggs Last:
  5. In a shallow pan, add one inch filtered water and bring to a very slow simmer. Working one at a time, crack an egg into a small bowl and slip it into the hot water. As the water resumes simmering, slip in the second egg. Repeat with the third and fourth egg until all four eggs are cooking. Remove the pan from the heat, cover it and let it sit undisturbed for 4 minutes. Gently use a slotted spoon to lift out the first egg, and lay it on a plain, flat paper towel or kitchen cloth. You can know an egg is done because the whites are solid, and the yolks are still soft in the middle (unless you like them hard-cooked through). As the other eggs finish cooking, remove them from the water one at a time. This is the basic method, and you can adjust your set-up to find what works for you.
  6. Assembly:
  7. Get out 4 serving plates. Put a mushroom on each plate. Fold thin slices of optional Prosciutto on each mushroom. Put a few arugula greens on top. Lift each egg gently and place on top. Pour hollandaise sauce over everything. Sprinkle chopped greens on top, and enjoy immediately!

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