I made this up for breakfast the other day after seeing a version of it in a cookbook. I was dying to try it. I love eggs benedict. I even have an egg poacher I bought at Bed Bath and Beyond a couple of years ago. I hate trying to make poached eggs in the water bath method, my little 4 egg poacher is so much easier!! 🙂 This is lower carb and calorie version of the traditional eggs benedict. I love it I know you will to!
Portobello Eggs Benedict:
2 portobello mushrooms, wiped clean and gently scrape the dark inside out
4 poached eggs
1/2 cup thinly sliced prosciutto ham
1/4 cup shredded white cheddar cheese
purchased pesto sauce
Cook portobello mushrooms in a non-stick pan sprayed with cooking spray on medium heat, until tender; about 10 minutes. Poach your eggs or you can cook them any style you like.
To assemble: Place one portobello mushroom cap on plate top with eggs, prosciutto ham, cheese, and drizzle with a tablespoon of pesto sauce. Serve with toast and fruit. Enjoy!
Been a weird and long week for me. I had to have surgery on my big toes on Tuesday, so I have been hobbling around the house all week. I didn’t make it to Ronald McDonald house on Friday, I was really looking forward to going to.. I am afraid to drive very far with my feet feeling like this. Hopefully in a couple of weeks I can head back there! 🙂
Well better go for now, I’m canning apricot pie filling today. I made apricot jam yesterday. We bought a big box of apricots from Bountiful Baskets and they are really good! Whatever is leftover from canning I am putting them in my food dehydrator. I dried a bunch of apples a couple of weeks ago and I must say they are better than anything I have bought in the store so far!
Until next time!