Eggs Benedict with Microgreens and Mushrooms

Written By Valentina Constantinescu

Start your morning with a fresh twist on a classic brunch favourite. This Eggs Benedict with microgreens and mushrooms combines rich, creamy hollandaise with earthy sautéed mushrooms and a vibrant layer of nutrient-packed microgreens. It’s a simple, satisfying way to elevate your breakfast while adding a boost of flavour and freshness to every bite.

Ingredients

  • 2 English muffins split and toasted

  • 4 slices Canadian bacon or sautéed mushrooms for a vegetarian version

  • 4 eggs for poaching

  • 1 cup mixed microgreens such as pea shoots and broccoli microgreens

  • Salt and pepper

  • Quick blender hollandaise

  • 2 egg yolks

  • 2 teaspoons lemon juice

  • A pinch of salt

  • 6 tablespoons melted butter kept warm

Tip: Blend yolks, lemon juice, and salt until light. With the blender running, stream in the warm butter until thick and glossy. Adjust lemon to taste.

Steps

  1. Bring a wide pan of gently simmering water to a bare bubble.

  2. Crack each egg into a small cup and slide into the water. Poach until whites are set and yolks soft, about three minutes.

  3. Warm the bacon or sauté sliced mushrooms with a pinch of salt until browned.

  4. Set bacon or mushrooms on toasted muffins. Top with a poached egg. Spoon on hollandaise.

  5. Finish with a generous crown of microgreens. Serve immediately.

Valentina Constantinescu