This elegant Woodlands Benedict transforms humble mushrooms and spinach into a luxurious brunch centerpiece. Earthy white, cremini, and shiitake mushrooms are sautéed until tender, then paired with wilted fresh spinach for a vibrant, nutrient-rich base. The combination rests on toasted English muffins, topped with perfectly poached eggs and drizzled with warm, tangy bernaise sauce. Fresh diced tomatoes add a bright, acidic contrast to the rich sauce. Ideal for a leisurely weekend morning or a special treat, this dish offers a sophisticated twist on the classic Eggs Benedict. It strikes a perfect balance of textures and flavors, satisfying both comfort food cravings and gourmet aspirations.
Woodlands Benedict
Description
This elegant Woodlands Benedict transforms humble mushrooms and spinach into a luxurious brunch centerpiece. Earthy white, cremini, and shiitake mushrooms are saut&# 195;©ed until tender, then paired with wilted fresh spinach for a vibrant, nutrient-rich base. The combination rests on toasted English muffins, topped with perfectly poached eggs and drizzled with warm, tangy bernaise sauce. Fresh diced tomatoes add a bright, acidic contrast to the rich sauce. Ideal for a leisurely weekend morning or a special treat, this dish offers a sophisticated twist on the classic Eggs Benedict. It strikes a perfect balance of textures and flavors, satisfying both comfort food cravings and gourmet aspirations.Ingredients
Directions
-
Slice 3 cups of assorted mushrooms (white, cremini, and shiitake).
-
Mince 3 tablespoons of shallots.
-
Trim and clean 8 ounces of fresh spinach.
-
Dice 3 tablespoons of fresh tomato.
-
Split and toast 4 English muffins.
-
Melt 3 tablespoons of butter or margarine in a large non-stick skillet over medium heat.
-
Sauté sliced mushrooms and minced shallots until tender, about 2-3 minutes.
-
Season the mushroom mixture with salt and pepper to taste.
-
Remove mushrooms from the skillet and keep warm.
-
Heat the remaining butter in the same skillet over medium heat.
-
Sauté spinach until just wilted, tossing gently.
-
Warm 8 ounces of jarred bernaise sauce in a small saucepan over low heat.
-
Stir diced tomatoes into the warm bernaise sauce.
-
Poach 8 eggs according to your preferred method.
-
Spoon a mixture of spinach and mushrooms onto each English muffin half.
-
Top each muffin with two poached eggs.
-
Spoon the warm bernaise sauce with tomatoes over each serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 39.6kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 1.8g8%
- Sugars 3.6g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a mix of white, cremini, and shiitake mushrooms for best flavor and texture.
Do not overheat the bernaise sauce, as it may separate. Warm it gently over low heat.
Poach eggs just before assembling to ensure they are hot and creamy.
Store leftover bernaise sauce in the refrigerator and reheat gently before using.
This recipe yields 4 servings. Adjust quantities accordingly for larger groups.
For a vegan option, use vegan butter and a plant-based poached egg substitute or omit eggs.
