Banting Portobello Eggs Benedict - pic supplied

Serves 4

Preparation time: 20 minutes

Cooking time: 15 minutes

Difficulty: Takes a bit of effort


4 large Portobello mushrooms, cleaned and stalks removed

salt and pepper

extra virgin olive oil

2 tbsp white wine vinegar

3 tbsp water 

1 bay leaf

8 peppercorns

3 egg yolks

160 g unsalted butter at room temperature, cubed

squeeze lemon juice

200g baby spinach, wilted

4 slices good ham, Parma ham or 8 sliced grilled streaky bacon

4 poached eggs

chopped chives, to garnish


Heat oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Season well, drizzle with extra virgin olive oil and bake for 10 minutes.

Meanwhile, simmer vinegar, water, bay leaf and peppercorn in a small saucepan until reduced to about 1tbsp, then strain into a glass bowl. Add 1tbsp water.

Whisk in the yolks and season well. Put the bowl over a pan of barely simmering water.

Add a knob of butter at a time, ensuring each is well whisked in before adding next. Cook for 2 minutes more until thickened, then whisk in the lemon juice.

Place the mushrooms on four plates and layer up with spinach, ham, eggs and Hollandaise. Sprinkle with chives and serve immediately.

Recipe courtesy of the SA Mushroom Farmers Association