Portobello Eggs Benedict with Avocado Sauce

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  • Total Time: 0 hrs 25 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 2 servings

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



    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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