Mushroom & Spinach Eggs Benedict {Whole30, Paleo}
Servings
4
Servings
4
Ingredients
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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