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prep time
10 min
cook time
25 min
ready time
35 min
Low Carb Portobello Eggs Benedict Brunch
Who needs a cheat day when you have thousands of delectable Keto recipes at your fingertips? This ultimate Keto brunch recipe makes a hearty morning meal, perfect for breaking your fast and keeping you nutritionally satisfied until your next mealtime. It will keep your taste buds satisfied too! Two large portobello caps are seasoned and grilled on the stove for a savory substitution to an English muffin. Each mushroom cap is topped with a poached egg and traditional Hollandaise sauce. Of course, a side of crunchy bacon must be part of any proper breakfast or brunch plate. An extra side of peppery greens is dressed with healthy extra virgin olive oil and light seasoning. If you want to add even more calories to your meal, include one ounce or more sliced avocado for fiber and more good-for-you Keto fats.
Can I Meal Prep This Recipe?
Since this is a large meal, you may want to make multiple servings in advance so you spend less time in the kitchen throughout your fasting days. Since you’re working with poached eggs, a high-fat sauce, and dressed greens, this isn’t a recipe you want sitting in your refrigerator for 24 hours. Remember, this recipe is for intermittent fasting, so you’ll likely want to experience a different meal when you’re eating just one large meal per day. Carb Manager has a variety of growing Keto recipes for intermittent fasting, which can be found in the Premium recipe library.
What To Do In Between Meals
What do you do when you’re craving something in between your meals? What about when your body is sending hunger signals to your brain if you are fasting? In between large meals to break your fast, you should sip on one of Carb Manager’s Keto electrolyte drinks. These drinks replenish your body with the sodium and energy it’s craving. The Keto drink recipes will restore your muscles and your blood circulation.
Net Carbs
6 g
Fiber
2.6 g
Total Carbs
9.9 g
Protein
25.1 g
Fats
81.1 g
852 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Portabella mushrooms, raw
6 oz
Olive Oil
4 tsp
Seasoned salt
0.25 tsp
Avocado oil
1 tbsp
Raw egg
2 large
Raw egg, yolk
1 large
Water
1 tbsp
Dijon mustard
0.25 tsp
Lemon juice
0.25 tsp
Butter, salted
1.5 tbsp
Salt
1 dash
Bacon
2 slice - 6" long
Arugula
0.75 oz
Lemon pepper seasoning
0.13 tsp
Olive oil
0.75 tbsp
Lemon juice
0.25 tsp
Apple cider vinegar
0.25 tsp
Recipe Steps
steps 5
35 min
Step 1
Prepare 3-ounce large portobello caps by simply removing the core. Rub 1 teaspoon of olive oil into each cap. Flip the caps over so the undersides are exposed, and drizzle an additional teaspoon of olive oil over each cap. Season the undersides with seasoned salt. Meanwhile, begin heating the avocado oil on high heat in a wide pan on the stove.Step 2
Wait until the oil is hot, then place the mushroom caps in the pan seasoned side down. Use a spatula to gently press and flatten the mushroom caps so the seasoning chars in the oil. After 2-3 minutes, flip the mushroom caps over and gently press them down again. Reduce the heat to medium, and cover the pan with a lid. Cook until the mushrooms are tender enough to pierce through with a fork or knife, they’ve released some liquid into the pan, and have flattened a little bit.Step 3
To make the poached eggs, bring a pot of water to boiling. You can use a sieve to remove any loose whites from the eggs. When the water is boiling, use a utensil to stir the water around the pot until a little vortex forms in the middle. Turn off the stove heat, pour one egg into the vortex, and let it cook undisturbed in the water. Let the egg cook for 3-4 minutes, then remove it with a slotted spoon, and place the egg over a portobello cap. Repeat the process until all the eggs are poached.Step 4
To make the hollandaise sauce, whisk together egg yolk, cold water, dijon mustard, and lemon juice in a heat-safe bowl that can fit over the opening of a small pot. Fill the small pot with 1 inch of water and place the mixing bowl over the pot to create a double boiler. Heat the water and double boiler over medium-low heat while continuously stirring the egg yolk mixture so the egg doesn’t cook. When the mixture is warm, stir the butter into the sauce until all the butter melts and the sauce turns into a thickened, pale yellow hollandaise sauce. Take the sauce away from the stove, and season it with a pinch of salt and any additional seasonings you would like, such as paprika.Step 5
Pour the warm hollandaise sauce over the eggs benedict. Now, quickly make the bacon and dressed greens. Cook the bacon strips to your liking, and add them to your brunch plate. Tear the arugula, and add it to a mixing bowl. Season the arugula with lemon pepper seasoning. Then, whisk together extra virgin olive oil, lemon juice, and apple cider vinegar. Pour the dressing over the arugula, and toss your greens before serving alongside the other parts of your meal.
