Mushroom & Spinach Eggs Benedict {Whole30, Paleo}

I feel like most of my recipes are just complete accidents. Usually it’s some type of pantry concoction or the thing I actually wanted to make just didn’t work out for whatever reason. This whole30 eggs benedict is absolutely no different. I went to the grocery store wanting to leave with some chicken breast to sear off. Ever have one of those days where you’re just not liking the “look” of the meat case? No? Just me…okay cool. Regardless…today was one of those days and I ended up leaving the grocery store, with portobello mushroom caps, a dozen eggs, a cucumber, and absolutely no idea what to make for dinner.

So as I’m wracking my brain for what I could possibly throw together I remember this one time my college roommate ordered mushrooms on toast with a fried egg and how amazing it looked. (This is 100% a true story, welcome to how my mind works.) And somehow that morphed into, screw the fried egg and throw away the toast, you’ve never poached an egg before and who doesn’t love big mushrooms caps?! Let’s make a benedict!

I then proceeded to blow my kitchen up for the next thirty minutes and somehow poached an egg the first time. It came out probably a little harder than a star chef might like to serve, but I like my eggs over medium, so I was a happy camper. Like I said, I ate this bad boy for dinner, but it would definitely make a great lunch, brunch, or breakfast. Don’t let your food imagination be confined by breakfast standards!

Print Recipe

Mushroom & Spinach Eggs Benedict {Whole30, Paleo}

Course

Breakfast

Cuisine

American

Servings

Ingredients

• 4 potabello mushroom caps stems removed, minced, and reserved for filling
• olive oil
• salt
• pepper
• 2-3 cloves garlic minced
• 1 cup petite diced, sweet potatoes
• 5 cups packed spinach
• 4 eggs

Course Breakfast Cuisine American Servings Ingredients 4 potabello mushroom caps stems removed, minced, and reserved for filling olive oil salt pepper 2-3 cloves garlic minced 1 cup petite diced, sweet potatoes 5 cups packed spinach 4 eggs

Instructions

1. Preheat oven to 450F
2. Rub mushroom caps with olive oil and sprinkle with salt and pepper. Place on a sheet tray and into the oven for 10-15 minutes.
3. Meanwhile, in a large saute pan heat 1 tbsp olive oil over Medium High heat. Once oil is hot add potatoes and mushroom stems
4. Cook 10 minutes, or until potatoes are fork tender. Add garlic and saute 1min until garlic is fragrant.
5. Add spinach and cook until wilted, salt and pepper to taste.
6. In a small pot bring water and a splash of white vinegar to a light simmer.
7. Crack eggs into individual cups. Gently stir the water and pour eggs in slowly. Cook 3-5 minutes. (3 min for a soft egg, 5 min for a medium egg)
8. Assemble the benedict! Place mushroom on plate, top with spinach/potato mixture. Top with poached egg, a sprinkle of salt and cracked black pepper.

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