Gluten Free Vegetarian Savory Eggs Benedict Recipe with Mushroom slices
1 or 2 homemade or store bought GF crumpets (I like Bette Hagman’s recipes- any version but especially those with bean flour)

2 portobella mushrooms, cleaned and stem removed
Olive oil, salt, pepper to taste

2 eggs

Hollandaise Sauce (Recipe in files)
Julienned fresh basil (optional)

Prepare crumpets. When cool, slice in half and toast right before you assemble the eggs benedict.

Prepare salted mushrooms strips. Slice fresh mushroom into thin strips. Heat a cast iron pan and add a little olive oil (no more than a tablespoon). Add your mushroom strips so they form a single layer in the pan. You will need to do multiple batches unless you have a giant skillet. Season generously with salt and pepper. NOW DON’T TOUCH THEM. Let them stay on the surface until they’re golden brown on one side. Then turn. They should be well done and well seasoned for ultimate flavor.

You’ve already made the hollandaise sauce, right? Good. If not, make it now.

Poach your Eggs: Fill a medium or large saucepan with 3 inches of water. Bring the water to simmer, then add some vinegar. Crack open your eggs gently and carefully drop into the water. I like to take a large spoon and gather some of the white tendrils around the egg. Let cook for a few minutes, leaving the yolks soft in the center. Use a large slotted spoon (not huge, one size larger than your regular eating spoon) to pull out each individual egg and place it gently on a plate.

Assemble your eggs benedict. Toast the crumpet halves. You can butter them if you like, but I didn’t. Place a layer of portobella mushroom strips on the crumpet, then garnish with some fresh basil or other fresh herbs (chives would be good). Place your poached egg on top and then drizzle the whole thing with warm hollandaise sauce. Prepare to enjoy decadence on a plate. Yum!

*I know the picture has tomato slices. These photos were taken the next day when I made myself one for breakfast, and I added the tomato for fun. I decided I preferred it without, so didn’t include the tomato in the recipe. Also, what with all the photos I took the sauce cooled a little bit- originally it was more runny. Tasted yummy either way though!*