As I mentioned in my last post, my girlfriends and I reunited in San Francisco for Memorial Day weekend. And while we made time for reminiscing about our trip to Thailand together, we made eating and drinking our way through San Fran our main priority. As my yoga teacher said this morning, “like attracts like”, so it’s no wonder that my two friends are as big of foodies as I and that most of our conversations around the table revolved around our favorite foods. We even had a discussion around what our very last meal would be. Yep, we went there. And I went Italian. Gram, you can feel proud.
While eating our way around San Fran, we stopped for brunch at a place called Mission Beach Cafe (in the Mission neighborhood). My friend, Karen, who lives in SF now, was raving about this veg-friendly truffle Eggs Benedict she had at Mission a few weeks back. After the three of us talked about how much we love truffle and all of the foods we love to put truffle on, we decided that we too should experience all that is the truffle Eggs Benedict.
I’m a HUGE Eggs Benedict snob. It is by far my favorite brunch food and if we ever go out to brunch together, you can bet your bottom dollar that I’ll be sopping up every last drop of hollandaise on my plate. When Karen said this was one of her favorite Eggs Benedict, I had to be the judge for myself. And boy, did it deliver! I’ve had a LOT of Eggs Benedict in my day and I really think this was the best I’ve ever had. A close contender would be the veggie Eggs Benedict at South End Buttery because they use the flakiest biscuits as a bed for the poached eggs. That and their hollandaise is the bomb dot com.
Usually, whenever I order Eggs Benedict, the veg version has spinach or tomato or if you get a really crazy place, maybe even avocado. But, I’ve never ordered a mushroom Benedict before my trip to SF. I loved the meaty texture of the mushrooms against the rest of the Benedict. You don’t miss the meat at all. When I read that the Mushroom Council was hosting a contest to showcase our love of mushrooms by sharing a recipe that blends mushrooms with a portion of meat or swaps out all of the meat protein, I knew what I had to use as my inspiration.Print
for the biscuits (*makes 8-10 biscuits)
- 2 cups whole-wheat flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 4 tbsp cold, unsalted butter
- 1/2 tsp salt
- 6oz 2% Plain Greek Yogurt
- Approx. 3 tbsp coconut milk (see note in directions)
for the eggs benedict
- 2 tbsp olive oil
- 2 shallot, minced
- 2 portobello mushroom caps, rinsed and diced
- 3 cups spinach
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
- 8 large eggs
for the hollandaise
- 6oz 2% Plain Greek Yogurt
- 3 egg yolks
- 1 1/2 tsp lemon juice
- 1/2 tsp dijon mustard
- 1 1/2 tsp truffle oil
- 1/4 tsp white pepper
- 1/4 tsp salt
For the biscuits
- Preheat oven to 400 degrees and line baking sheet with parchment paper. In a food processor, pulse the flour, baking soda, baking powder, salt, and butter until crumb-like pieces are formed. Transfer the mixture to a large bowl and fold in the yogurt. Add coconut milk, one tbsp at a time, until you can form the dough into a round shape, but before the dough gets too sticky.
- Roll the dough out onto a floured surface until 1-in thick. Cut dough into rounds using a 3-in. cookie or biscuit cutter. Place biscuits onto baking sheet and bake for 12-15 minutes.
For the Eggs Benedict and Hollandaise:
- In a medium saucepan, heat oil over medium heat. Add shallot and cook for a few minutes, until fragrant. Add mushrooms and spinach and sauté for approximately 5 minutes, or until mushrooms are tender and spinach is wilted.
- In the meantime, make the hollandaise by adding yogurt, egg yolks and lemon juice to a heat-resistant bowl. Set up a double broiler by filling a pot with 2 inches of water. Place the heat-resistant bowl on top of the pot so that it’s not touching the water. Bring water to a boil, and then reduce to simmer. Whisk the hollandaise continuously for roughly 10 minutes, until sauce thins and then thickens again. Once thickened, remove from heat and whisk in mustard and truffle oil. Add salt and white pepper.
- In a medium or large pot of boiling water, poach eggs the traditional way or my preferred way, using my favorite tool – PoachPods! Poach eggs for a few minutes, until the white is no longer translucent and the yolk is still runny.
- Assemble Eggs Benedict by layering the biscuit (sliced in half), mushroom mixture, eggs, and hollandaise.
Aside from their meaty-texture, I love mushrooms because they’re a good source of B vitamins and provide important nutrients like potassium, selenium and vitamin D! And for you meat lovers out there, they make a great low-calorie, low-fat substitute for meat. You can even use the “blendability” technique and swap out 1/2 the meat for 1/2 mushrooms.
Blenda-what?? Check out The Mushroom Council’s Facebook page for the deets on their Swap it or Top it Contest and to learn more about the blendability technique.
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And be sure to see what other mushroom swaps and blends are happening this month by clicking on the link below!