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.
Kboo says
Is this recipe calling for raw egg yolk in the hollandaise? Is that safe?
Nicole says
That is indeed the traditional way to make hollandaise sauce. It is generally considered safe, provided the eggs are pasteurized and from a safe source, according to the CDC. But you always eat at your own risk!
Tracey says
Love the photo of the oozing egg. Beautiful!
Nicole @ Delicious Everyday says
Thanks Tracy 🙂
Mushrooms Canada says
I absolutely love the creativity in this recipe and the mushroom marinade sounds delightful. Perfect for the holiday season! Thanks for sharing…
-Shannon
ATasteOfMadness says
Wow! I think I could eat this every breakfast! This looks SO good!
Peter G | Souvlaki For The Soul says
Love this breakfast, especially the idea of the mushroom bacon! Brilliant!
Kelly @ hidden fruits and veggies says
You pretty much blew my mind with this recipe! My boyfriend is obsessed with bacon, but I don’t let him cook it in my vegetarian home — mushroom bacon is sure to be a hit! Pinning and I can’t wait to try
Maureen | Orgasmic Chef says
I love the idea of the mushrooms!
Mel says
My husband loves eggs Benedict and while he is a bacon-ophile, I’m sure I could smuggle this past him. What a great idea to use avocado in the hollandaise too.
Martine @ Chompchomp says
Eggs Mushrooms and avo…..just about my most favourite things for breakfast! I love the vego “bacon” idea. Very clever!
Rosa says
Scrumptious! It looks very tempting.
Cheers,
Rosa
Amanda (@lambsearshoney) says
Jen, this is brilliant and I’ll bet it tastes amazing! I’d never have thought of doing the sauce like this but I’m bloody glad you did.