sunrise-benedict

A classic Eggs Benedict has always been my favorite breakfast. A crunchy English muffin, ham, poached egg and a velvety hollandaise sauce. Yum. Ever since we decided to cut out the processed stuff from our diet, we had to reinvent this classic and make it Chirpy. Thus, the Sunrise Benedict was born. It will leave you asking, “What english muffin?“.

sunrise-benedict

This ingredient board makes me smile. All my favorites in one photo. That’s how I created this heavenly recipe in the first place. Took all my favorite ingredients and combined it into one meal. Let’s be honest, this couldn’t go wrong even if I tried.

sunrise-benedict

Yummy portobello mushroom oven-baked to perfection. It’s the perfect base for my new favorite breakfast.

Fun story: As a kid, my cousin Marcelle and I planned on starting an all-mushroom restaurant. It probably would’ve been called “Mushroom”Our menu might’ve included wonderful things like baby mushroom-stuffed portobello mushroom, topped with a creamy mushroom sauce, and served with a mushroom smoothie. What in the world made us give up on this million-dollar idea?!

sunrise-benedict

Back to business. Back to benedicts. Poaching eggs used to feel like an incredibly daunting task, until I had to poach eggs during the breakfast service of a fancy restaurant. I had to figure it quickly, and soon I became a master. A pot of slowly simmering water, a gentle stir of a spoon and the satisfying plop of a fresh egg. Then wait. No more to it. Easy peasy!

If you need more help, Alton Brown has a great video for Perfect Poached Eggs over at Food Network.

sunrise-benedict

While the eggs cook, start the hollandaise sauce. We used a super quick Blender Hollandaise Sauce recipe from Chellebelle over at allrecipes.com. It only took a minute to make and tasted perfect!

sunrise-benedict

Portobello mushroom, fresh baby spinach, a juicy slice of tomato, crispy bacon, creamy avocado, perfectly poached egg, velvety hollandaise and a sprinkle of paprika…heaven.

 

Low Carb Sunrise Benedict
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • INGREDIENTS
  • 4 • portobello mushrooms [stems and gills removed. baked at 350º for 20 minutes]
  • 4 • eggs
  • 4 • bacon strips [cooked crispy]
  • 1 • tomato [cut into 4 slices]
  • 1 cup • fresh baby spinach
  • 1 • avocado [sliced]
  • HOLLANDAISE
  • ½ cup • butter [melted]
  • 3 • egg yolks
  • 1 tsp • dijon mustard
  • 1 tbsp • lemon juice
Instructions
  1. While mushrooms cook, bring a shallow pot of water to a simmer, create a whirlpool by slowly stirring the water and then break the eggs right into the water. Leave it to cook for approximately 4 minutes. Remove from water with a slotted spoon.
  2. Hollandaise: Blend egg yolks, mustard and lemon juice for about 30 seconds. Then keep blending while pouring in the butter in a slow steady stream.
  3. Arrange ingredients in this order: mushroom, spinach, tomato, bacon, avocado, egg and finally - the hollandaise.
  4. Sprinkle a bit of paprika on top, admire your beautiful creation and then enjoy!
Notes
*I added a link to a great poached egg video in the post. Or just google "Alton Brown Poached Eggs"
*Link to a super quick and easy hollandaise also included.

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Low Carb Sunrise Benedict