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!
While making the hollandaise sauce, it is very important that you keep it warm and whisk continuously. Whisking constantly will ensure that the sauce is smooth and evenly combined, while the heat will prevent the sauce from thickening too much.
Personally, I think the meat ties the mushroom eggs benny together nicely. Here I use Capocollo, but any kind of ham will do. The saltiness of the meat balances out the rich sweetness of the hollandaise sauce, enhancing the overall flavor profile of the dish.
What You Need To Make Mushroom Eggs Benedict
A lot of these ingredients can be found in your fridge or pantry, like olive oil, butter, and eggs. Otherwise, you can easily stop by your local grocery store to pick up the rest.
For the meat, you can use bacon, prosciutto, or any kind of salty meat. If you’re a vegetarian or not a big meat eater, feel free to leave it out and add some spinach to complement those mushrooms.
- White vinegar
- English muffins
- Button mushrooms
- Unsalted butter
- Lemon juice
- Olive oil
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 hollandaise: 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 saucepan with water and bring it to a gentle simmer. Add the 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!
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.
What can I serve with eggs benedict?
Since eggs benedict are pretty decadent, I like to serve them with a simple garden salad and a light vinaigrette. For those with a bigger appetite, rosemary-roasted potatoes are a nice side option. And don’t forget the mimosas!
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!
Here are a few other recipes you might enjoy!
- Artichoke Omelette
- Chilaquiles Scrambled Eggs
- Sun-Dried Tomato Omelette
- Spinach & Goat Cheese Omelette
- Mushroom Tartine
- Kale Scrambled Eggs
Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.