📝 About This Recipe
This sophisticated low-carb twist on the French-American brunch classic replaces the traditional English muffin with a savory, roasted Portobello mushroom cap. The earthy depth of the mushroom perfectly complements the salty Canadian bacon and the rich, buttery tang of a foolproof immersion blender Hollandaise. It is a decadent, protein-packed breakfast that delivers all the luxury of a high-end bistro without the carb-heavy aftermath.
🥗 Ingredients
The Mushroom 'Muffins'
- 2 large Portobello mushrooms (stems removed and gills scraped out)
- 1 tablespoon Extra virgin olive oil
- 1/4 teaspoon Garlic powder
- 1 pinch Salt and black pepper (to taste)
The Hollandaise Sauce
- 2 large Egg yolks (at room temperature)
- 1/2 cup Unsalted butter (melted and very hot)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Dijon mustard (helps emulsify the sauce)
- 1 pinch Cayenne pepper (for a subtle kick)
The Toppings & Poaching
- 2 large Eggs (cold from the fridge for better poaching)
- 2 slices Canadian bacon (can substitute with thick-cut ham)
- 1 tablespoon White vinegar (for the poaching water)
- 1 tablespoon Fresh chives (finely chopped for garnish)
- 1 pinch Smoked paprika (for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Wipe the Portobello caps clean with a damp paper towel and gently scrape out the black gills using a spoon to prevent your dish from turning grey.
-
2
Brush both sides of the mushroom caps with olive oil and season the insides with garlic powder, salt, and pepper. Place them gill-side up on a parchment-lined baking sheet and roast for 12-15 minutes until tender.
-
3
While the mushrooms roast, prepare the Hollandaise. Place the 2 egg yolks, lemon juice, and Dijon mustard in a tall, narrow jar or the beaker provided with your immersion blender.
-
4
Melt the butter in the microwave or on the stovetop until it is bubbling and hot (approx. 175°F). This heat is crucial to 'cook' the yolks and create the emulsion.
-
5
Insert the immersion blender into the bottom of the jar. With the motor running, slowly pour the hot butter in a thin, steady stream. The sauce will thicken instantly into a creamy, pale gold velvet. Stir in the cayenne and keep warm.
-
6
Bring a large saucepan filled with about 4 inches of water to a gentle simmer. Add the white vinegar (this helps the egg whites coagulate faster).
-
7
Crack one egg into a small ramekin. Use a spoon to create a gentle whirlpool in the simmering water, then drop the egg into the center. Repeat with the second egg.
-
8
Poach the eggs for exactly 3 to 4 minutes. The whites should be set but the yolks should remain soft and runny. Use a slotted spoon to transfer them to a paper-towel-lined plate to drain.
-
9
In a small skillet over medium-high heat, sear the Canadian bacon for 1 minute per side until slightly browned and heated through.
-
10
Remove the mushrooms from the oven. If they have released excess liquid, pat them dry with a paper towel so they don't make the plate soggy.
-
11
To assemble, place each roasted mushroom cap on a plate. Top each with a slice of seared Canadian bacon, followed by a perfectly poached egg.
-
12
Generously spoon the warm Hollandaise sauce over the eggs. Garnish with chopped chives and a light dusting of smoked paprika. Serve immediately.
💡 Chef's Tips
Scrape the gills out of the Portobellos thoroughly; otherwise, they will release a dark liquid that stains the Hollandaise. If your Hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it back to a pourable consistency. Use the freshest eggs possible for poaching; the whites of fresh eggs hold together much better in the water. To keep the Hollandaise warm while finishing the eggs, place the jar in a bowl of warm (not boiling) water. If you prefer a crispier base, you can pan-sear the mushrooms in butter for 4 minutes per side instead of roasting.
🍽️ Serving Suggestions
Pair with a side of lightly dressed arugula or baby spinach for a fresh, peppery crunch. Serve alongside two spears of grilled asparagus for a complete 'Keto Garden' brunch. A hot cup of black coffee or a Keto-friendly Bulletproof coffee complements the richness perfectly. For a spicy twist, add a dash of your favorite hot sauce over the Hollandaise. Serve with a few slices of ripe avocado to boost the healthy fats and add a creamy texture.