Eggs Florentine Recipe

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Eggs Florentine

Portobello Benedict 

This amazing recipes replaces the English muffin with a portobello mushroom cap.  

Serves: 4


  • 4 large portobello mushrooms, stemmed 
  • 2 Tbsp. olive oil
  • Dash of salt                                                            
  • 4 eggs, poached
  • Chives for garnish (optional)
For Hollandaise:


  1. Prepare Concord Foods Hollandaise Sauce according to directions on package.
  2. Preheat oven to 400°F. Rub portobello mushroom caps with olive oil and sprinkle with salt. Place caps on baking sheet, cap side up and roast for 15-20 minutes or until tender.
  3. To assemble, place each mushroom cap on each of four plates, cap side down. Top each cap with a poached egg and drizzle the hollandaise sauce over top. Garnish with chives, if desired. Serve immediately.

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Category: Breads & Breakfast