When I was challenged by Australian Avocados to come up with 5 breakfast recipes featuring avocados I knew that I wanted one of the dishes to a vegetarian spin on a classic meaty breakfast dish. I love taking classics such as beef wellington and boeuf bourguignon and giving them a vegetarian spin, and this time was no different.
For my vegetarian makeover a meaty breakfast classic I chose Eggs Benedict. The first change, unsurprisingly, was to the meat element of the dish, which is usually ham of bacon, although salmon sometimes makes an appearance too. Here I’ve used mushroom “bacon” with finely sliced long fat king brown mushrooms taking the place of the bacon. The mushrooms are marinated in a mixture of soy, olive oil and sweet paprika in an attempt to replicate the smoky saltiness of the bacon. Fried over a medium high heat they become crispy and provide a wonderful contrast to the soft silkiness of the poached egg.
The classic hollandaise also got a slightly healthier makeover too with the addition of avocado. The avocado is blitzed to a paste along with egg yolks before slowly adding in hot melted butter. The result is a thick rich green tinted hollandaise that is not quite as sinful as the classic hollandaise as avocado, which is rich in heart healthy monounsaturated fats, takes the place of some of the butter.
Vegetarian Eggs Benedict with Avocado Hollandaise & Mushroom "bacon"
Ingredients
- AVOCADO HOLLANDAISE:
- 70 g unsalted butter 5tbsp
- 2 1/2 tbs avocado
- 2 large egg yolks
- 3 tsp lemon juice
- salt and pepper to taste
- MUSHROOM BACON:
- 1 king brown mushroom
- 1 tbsp olive oil
- 1/2 tsp soy sauce, gluten-free variety if needed
- 1 tsp sweet smoked paprika
- pinch of sugar
- 2 tsp olive oil extra for frying
- EGGS BENEDICT:
- 4 poached eggs using your preferred method
- 2 slices english muffins toasted or 4 of the bread of your choice
- 1/2 avocado sliced
Instructions
- Begin by making the hollandaise. Melt the butter using whatever method you prefer. While it's still hot place the avocado, lemon juice, egg yolk and salt and pepper in a small food processor and process until smooth. With the motor running slowly add the butter in a thin stream until thick. Decant into a jug and cover with cling film while you cook the mushrooms.
- Use a mandolin to finely slice the mushrooms, around 2-3 mm thick. Combine the oil, soy, sugar and smoked paprika in a flat based dish. Stir well and add the mushrooms and gently toss to coat. While the mushrooms are marinating place a frying pan over a medium high heat. Once the pan has heated add the extra oil and fry the mushroom mushroom, in a single layer (you may need to cook in more than one batch) for 1 minute, before turning and frying for a further minute or until golden brown. Drain on paper towel.
- To assemble the final dish place slices of the mushroom "bacon" on the toasted muffins or toast and top with a poached egg. Finally drizzle with the avocado hollandaise, avocado slices and serve immediately.
Nutrition
Disclosure This post was sponsored by Australian Avocados. As always, all opinions are my own.
