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    You are in: Home / Recipes / Portabella and Spinach Eggs Benedict Recipe
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    Portabella and Spinach Eggs Benedict

    Portabella and Spinach Eggs Benedict. Photo by BrittanyS

    1/1 Photo of Portabella and Spinach Eggs Benedict

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    BrittanyS's Note:

    This recipes comes together very quick, making for a nutritious breakfast or brunch. The portabella mushroom replaces the English muffin, and low fat cheese whiz replaces the buttery hollandaise sauce in my take of this classic dish.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F (180°C).
    2. 2
      Remove stem from portabella mushroom, reserve for later use if you wish. Place portabella mushroom in a baking dish/pan, gill side down. Bake in oven for 6 minutes.
    3. 3
      Remove from oven and flip the portabella over, top with 10 baby spinach leaves, and return to oven for an additional 2-3 minutes, or just until spinach starts to wilt.
    4. 4
      While the mushroom is baking poach one egg, or fry one over-easy.
    5. 5
      Remove spinach topped mushroom from oven, plate, and top with poached egg.
    6. 6
      Heat 1 tbsp of cheese whiz in a microwaveable bowl until melted. Drizzle over egg and mushroom. Serve hot.

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    Nutritional Facts for Portabella and Spinach Eggs Benedict

    Serving Size: 1 (250 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 163.8
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 3.8 g
    Cholesterol 223.8 mg
    Sodium 424.3 mg
    Total Carbohydrate 9.7 g
    Dietary Fiber 3.5 g
    Sugars 3.4 g
    Protein 13.2 g

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