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Mushroom Eggs Benedictine

Contributed by: News Canada

(NC) - A different twist to the classic version of Eggs Benedict gives a new flavour and a vegetarian brunch idea.

Preparation Time: 10 minutes Cooking Time: 25 minutes


    Mushroom Eggs Benedictine
  • 1 cup Hollandaise sauce (recipe below or prepare a purchased pkg) 250 mL
  • 2 tbsp vegetable oil 25 mL
  • 1 lb sliced fresh mushrooms 500g
  • 1 clove garlic, minced 1
  • 2 tsp dried tarragon leaves 10 mL
  • 4 English muffins, halved 4
  • 4 oz thinly sliced Swiss cheese (optional) 120 g
  • 8 poached eggs 8


Prepare hollandaise as directed below or according to pkg directions; keep warm as directed. Preheat broiler.

In large skillet heat oil over medium - high heat; add mushrooms and sauté 5-6 minutes or until lightly browned. Add garlic and tarragon; cook 1 minute; lower heat to minimum to keep warm. Place muffins on baking sheet; broil about 1-2 minutes or until lightly toasted. Divide cheese, if using evenly on top of each muffin half; broil to melt cheese about 1-2 minutes. Remove from oven and spoon mushrooms evenly on top of cheese. Top each one with a poached egg. Spoon 2-3 tbsp (25-45 mL) sauce over each egg; serve immediately, passing any extra sauce at the table.

Easy Hollandaise:

Heat 1 cup (250 mL) butter in small saucepan or in glass measuring cup in microwave until bubbling but not brown. In a blender container place 1 egg, 1 tbsp (15mL) lemon juice, and 1 tsp (5 mL) Dijon or regular mustard. Start blending on high; with blender running add butter slowly in a steady stream. When butter is added, continue blending for another 30 seconds or until smooth. To keep the sauce warm submerge blender container in bowl of warm (not hot) water.


For ease of assembly poach eggs ahead of time and remove with slotted spoon to pan of cold water and refrigerate To reheat remove from cold water and place in pan of hot (not boiling) water a few minutes until warm.

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Serving Size: Makes 4 Servings

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