Portobello Eggs Benedict

IngredientsPotatoes, Eggs, Mushrooms
Day PartBreakfast
Cuisine TypeAmerican
Portobello Eggs Benedict

An enticing vegetarian version of Eggs Benedict that substitutes shredded IQF Hash Brown Potatoes for an English muffin and grilled Portobello mushroom caps for ham.


2 cups LW Private Reserve® Quick Cook IQF Hash Browns (S93)
1 Portobello mushroom cap, large
¼ tsp. Olive oil
¼ tsp. Balsamic vinegar
¼ tsp. Garlic powder
1 Poached egg
¼ cup Hollandaise sauce
Garnish Fresh basil, shredded


  1. Flat grill LW Private Reserve® Quick Cook IQF Hash Browns at 375˚F for 3 to 4 minutes per side until slightly crispy but still moist.
  2. Brush Portobello mushroom cap with olive oil, balsamic vinegar and sprinkle with garlic powder. Broil until tender. Let cool and slice crosswise into ¼ inch wide pieces.
  3. Place hash browns on dinner plate and top with mushroom slices and a fresh poached egg. Drizzle with hollandaise sauce and garnish with fresh shredded basil. Serve.


Optional: Add fresh minced garlic and thyme to the prepared hollandaise sauce.

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