Portobello Eggs Benedict with Avocado Sauce

  • Total Time: 25 mins
  • Hands-on Time: 10 mins
  • Makes: 2 servings

A fun take on eggs Benedict using an easy avocado parsley sauce that smothers smoked ham and grilled mushrooms.

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  • 1/2 teaspoon Frontier Fine Sea Salt 7 oz.
  • 2 teaspoons Frontier Organic Parsley Leaf Flakes 0.24 oz.
  • 1/4 teaspoon Frontier Organic Medium Grind Black Pepper 1.80 oz.
  • Frontier Crushed Red Chili Peppers 1.20 oz.
  • 2 portobello mushrooms, washed and stems removed
  • 1 tablespoon olive oil
  • 4 1/2-inch thick triangles smoked ham
  • 2 eggs, poached
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons lemon juice
  • 3 tablespoons yogurt
  • 1/4 cup water


1. Preheat a grill pan or large skillet.

2. Brush portobello mushrooms with olive oil, sprinkle with 1/4 teaspoon salt and place in the grill pan along with the ham. Cook, turning once, for 5 to 6 minutes, until mushrooms are tender and ham is heated through.

3. While mushrooms are cooking, make avocado sauce. In a blender, combine avocado, parsley, black pepper, lemon juice, yogurt, remaining 1/4 teaspoon salt and water. Puree until smooth.

4. Place cooked mushrooms on plates and top each with 2 slices ham, 1 poached egg, a few spoonfuls avocado sauce and a sprinkle of red pepper flakes.


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