With this mushroom eggs benedict recipe, toasted and fluffy English muffins are topped with tasty cold cuts, meaty mushrooms, perfectly poached eggs, and a velvety hollandaise sauce. Indulge in this luxurious brunch and you’ll not get even a hint of the Sunday scaries. They’re perfect to make for special occasions, too!
Why You’ll Love This Recipe
Flavorful feast: The rich, salty capocollo harmonizes perfectly with the meaty texture of the mushrooms and the sweet, tangy hollandaise sauce. This recipe is a symphony of flavors that’ll make your taste buds dance.
Simple ingredients: Most of the ingredients you’ll need are probably already in your pantry or fridge. Even the unique ones, like capocollo or button mushrooms, are typically found at a regular grocery store.
Flexibility: This recipe is easily adaptable to suit dietary needs or personal preferences. You can make it vegetarian by substituting the meat for baby spinach leaves or make it healthier by swapping hollandaise with an avocado sauce.
You’ll need the following ingredients to make these eggs benedict with mushrooms:
Button Mushrooms: These add a lovely meaty texture to the dish. You can also use brown mushrooms or portabella mushrooms for a deeper flavor.
Capocollo: This delicious Italian meat gives the recipe a distinct flavor. However, if you can’t find it, feel free to substitute it with any salty meat you prefer, like prosciutto or bacon.
Unsalted Butter: For the hollandaise sauce, using unsalted butter allows you to control the saltiness of the sauce. If you only have salted butter, adjust the added salt accordingly.
How To Make Mushroom Eggs Benedict
Saute mushrooms: In a small skillet, heat 1 tbsp of olive oil and add the sliced button mushrooms. Saute the mushrooms until golden brown, 2-3 minutes.
Make homemade hollandaise sauce: Bring a small pot filled with an inch of water to a light simmer.
Add 2 egg yolks into a bowl. Place the bowl on top of the pot, but make sure that it fits perfectly and doesn’t touch the bottom. Add water, salt, and lemon juice to the egg yolks. Whisk together for 30 seconds, then remove from heat, continuing to whisk until the color lightens.
Place it back on the heat and continue to whisk until it starts to thicken. Still whisking, add the unsalted butter little by little, allowing it to melt. Continue this process until it’s fully emulsified.
Poach Eggs: Fill a deep, medium saucepan with water and bring it to a gentle simmer. Add the white vinegar.
Break the eggs into 2 separate ramekins. Stir the water briskly to form a vortex and gently slide an egg into the center of the vortex. Let it cook for 2-3 minutes and then remove with a slotted spoon. Repeat the same technique with the other egg.
Assemble and garnish: Assemble the eggs benedict starting with the toasted English muffins as the base. Add 2 slices of Capocollo on each muffin, followed by sauteed mushrooms and the poached eggs, and finally top it with the hollandaise sauce. Garnish it with some parsley to add a bit of color, and you’re ready to enjoy!
- Make sure to sauté the mushrooms over medium heat. This will allow them to brown nicely without getting too soft.
- For a smoother, creamier sauce, it’s essential to add the butter slowly, one small chunk at a time. This allows each piece to emulsify properly before adding the next.
- Stirring the water to create a vortex before adding the eggs helps to give your poached eggs a neat, rounded shape.
Storage & Reheating
Assemble eggs benedict and store leftovers in an airtight container in the refrigerator for up to 2 days. When ready to eat, place it in a preheated oven and bake at 350°F for about 5-10 minutes, or until heated through. Be careful not to overheat, as this can cause the yolks to harden and the sauce to separate.
Additions & Substitutions
Substitute button mushrooms with portabella mushroom or brown mushroom if desired. You can also swap capocollo for other salty meats like bacon or prosciutto. If you prefer a vegetarian version, replace the meat with sautéed spinach. To make it gluten-free, use gluten-free English muffins. For a vegan alternative, replace the medium eggs with silken tofu and the hollandaise with a vegan version made from nutritional yeast and unsweetened soy milk.
You can also sprinkle some white pepper or a teaspoon cayenne pepper for an extra kick, or black salt to taste.
What should I serve with this eggs benedict with mushroom recipe?
For a light and healthy side, serve this recipe with a refreshing salad of baby spinach leaves and a tangy vinaigrette. If you prefer something heartier, rosemary-roasted sweet potato is a fantastic option. Add a mimosa or a cup of freshly brewed coffee to complete the perfect brunch. For next time, consider an Italian twist by adding some truffle oil to the mushrooms, a common ingredient in Italian recipes, for an extra level of flavor.
What can I put on my eggs benedict instead of hollandaise?
If hollandaise sauce is not your thing, fret not! There are other alternatives. You can make a simple cheese sauce using Gruyere. Or you can make a healthier avocado sauce by blending avocado with lemon juice and warm water.
Here are a few other egg recipes you might enjoy!
Mushroom Eggs Benedict
- 1 tbsp olive oil
- 3 tbsps white vinegar
- 2 large eggs
- 2 English muffins toasted
- 4 slices Capocollo
- 3-4 button mushrooms
For the hollandaise sauce:
- 1 egg yolk
- 2 tbsp unsalted butter
- 1/2 tsp lemon juice
- 1/4 tsp water
- Salt to taste
- In a small skillet, heat olive oil and add mushrooms. Saute them until golden brown and set aside.
- Add an inch of water to a small pot and bring it to a light simmer.
- Add the egg yolks into a bowl that fits perfectly in the pot without touching the bottom.
- Place the bowl on top of the pot and add water, salt, and lemon juice to the egg yolks.
- Beat the ingredients together for 30 seconds, then remove from heat, continuing to whisk until the color lightens.
- Place it back on the heat and continue to whisk until it starts to thicken.
- At this point, add the unsalted butter little by little, allowing it to melt, and whisk.
- Continue this process until everything is well combined. Set the hollandaise sauce aside.
- Bring water to a simmer in a deep saucepan. Once it’s simmering, add the vinegar.
- Crack the eggs into separate ramekins.
- With a spoon, stir the water briskly to form a vortex and slide an egg into the middle of the vortex.
- Cook the egg for 2-3 minutes, or until poached to preference, and then remove with a slotted spoon.
- Repeat for the second egg, creating another vortex with the water.
- Add 2 slices of Capocollo over each toasted English muffin, followed by the sauteed mushrooms, and the poached eggs.
- Spoon the hollandaise sauce over the eggs and garnish it with parsley
- Serve and enjoy!