The ultimate brunch upgrade: spinach and mushroom eggs Benedict swaps the English muffin for a garlicky bed of sautéed spinach and mushrooms. Poached eggs, warmed Canadian bacon, and creamy hollandaise stack into a muffin-free brunch classic. Crumbled feta and chives finish each plate.
The Ultimate Brunch Upgrade: Spinach & Mushroom Eggs Benedict
Is there anything more luxurious than cutting into a perfectly poached egg and watching that golden yolk cascade over your plate? For me, Eggs Benedict is the undisputed king of brunch. This version takes the classic to a new level, swapping the English muffin for a savory, garlicky bed of sautéed spinach and mushrooms. The creamy yolk, rich hollandaise, and salty Canadian bacon create a symphony of flavors that is simply unforgettable. Get ready to make your weekend mornings extra special!
Ingredients
• Serves 4Prep time: 15 minutesCook time: 25 minutesFor the Spinach & Mushroom Base:
• 2 tablespoons or 30 ml (1 fl oz) olive oil
• 8 packed cups or 240 g (8.5 oz) fresh spinach leaves
• 4 ounces or 115 g (4.1 oz) cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon (5 ml / 0.2 fl oz) sea salt
• ½ teaspoon ground black pepperFor the Poached Eggs:
• 8 large eggs
• ¼ teaspoon white vinegarFor Assembly:
• 1 large tomato, cut into 8 slices
• 8 ounces or 225 g (7.9 oz) Canadian bacon or thinly sliced ham, warmed
• ¾ cup Easy Peasy Blender Hollandaise, warm
• 1/3 cup or 50 g (1.76 oz) crumbled feta cheese
• 2 tablespoons chopped fresh chives
Instructions
1. Directions1. Sauté the vegetables. Heat the olive oil in a large skillet over medium heat. Add the spinach, mushrooms, garlic, salt, and pepper. Sauté for about 8 minutes, until the spinach is fully wilted and the mushrooms have softened and released their liquid. Reduce the heat to low to keep warm.2. Poach the eggs. Bring a pot of water to a gentle simmer. Add the vinegar. Crack an egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and carefully slide the egg into the center. Cook for 2-3 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.3. Assemble the plates. Divide the warm spinach and mushroom mixture evenly among four plates. On each plate, layer 2 tomato slices, 2 slices of warmed Canadian bacon, and 2 poached eggs.4. Garnish and serve. Generously drizzle each serving with warm hollandaise sauce. Finish with a sprinkle of crumbled feta cheese and fresh chives. Serve immediately.
Nutritional Information
• Per serving:
• CALORIES: 541
• FAT: 42 g
• PROTEIN: 33 g
• TOTAL CARBS: 9.5 g (0.34 oz)
• DIETARY FIBER: 3 g
• NET CARBS: 6.5 g (0.23 oz)
Pro Tips
• For Perfect Eggs Benedict
• For the best poached eggs, use the freshest eggs you can find. The whites will hold together much better. Straining the egg through a fine-mesh sieve for a few seconds before poaching can also help remove any watery parts of the white.
• Make the spinach and mushroom base ahead of time! It stores well in the fridge for up to 2 days. Just reheat it in a skillet before you poach the eggs for a super-fast brunch assembly.
• Keep your hollandaise sauce warm by placing its container in a bowl of warm, not hot, water. If it gets too thick, whisk in a teaspoon of warm water or lemon juice until it reaches the right consistency.
• Don’t overcrowd the pot when poaching. Poach eggs in batches of 2-3 at a time to ensure they cook evenly and don’t stick together.
FAQ
Q: Is this Eggs Benedict recipe gluten-free
A: Yes, this version of Eggs Benedict is naturally gluten-free because it swaps the traditional English muffin for a savory base of sautéed spinach and mushrooms.
Q: How do I get the perfect poached egg
A: For the best results, use the freshest eggs you can find, as the whites will hold together better. Adding a splash of white vinegar to the simmering water also helps. Poach them for 2-3 minutes for a perfectly runny yolk.
Q: Can I make parts of this recipe ahead of time
A: Absolutely. The spinach and mushroom base can be prepared up to 2 days in advance and stored in the refrigerator. Just reheat it in a skillet before you’re ready to assemble the plates for a quick and easy brunch.
Q: What can I use instead of Canadian bacon
A: The recipe suggests thinly sliced ham as a direct substitute. For other variations, you could also try crispy prosciutto, smoked salmon, or even avocado slices for a vegetarian option.
Pro Tips
- Poach only 2-3 eggs at a time and slide each one into a gentle whirlpool; overcrowding makes the whites trail and stick together.
- Use the freshest eggs you can find, and strain each through a fine-mesh sieve for a few seconds to remove watery whites before poaching.
- Sauté the spinach and mushroom base up to 2 days ahead and rewarm it in a skillet while the eggs poach.
- Keep the hollandaise warm in a bowl of warm (not hot) water; if it thickens, whisk in a teaspoon of warm water or lemon juice.
- Thinly sliced ham works in place of Canadian bacon without changing the dish's keto profile.
Frequently Asked Questions
Is eggs Benedict keto without the English muffin?
Yes: this version builds on sautéed spinach and mushrooms and comes to 6.5 g of net carbs per serving (9.5 g total, 3 g fiber) with 33 g of protein.
Can I make any of it ahead of time?
The spinach and mushroom base keeps in the fridge for up to 2 days. Poach the eggs fresh and rewarm the base and hollandaise just before assembling.
How do I keep the hollandaise from breaking?
Keep it warm, not hot, over a bowl of warm water and whisk in a teaspoon of warm water or lemon juice if it turns too thick.
What can I use instead of Canadian bacon?
Thinly sliced ham works just as well and warms through in the same skillet in a minute or two.
Recipe card below.
More Recipes You’ll Love
- 30-Minute Keto Pork Stir-Fry
- Creamy Red Vegetable Curry (Quick & Easy)
- Slow Cooker Keto Beef Stroganoff
The Ultimate Brunch Upgrade: Spinach & Mushroom Eggs Benedict
Ingredients
Method
- Directions1.
- Sauté the vegetables.
- Heat the olive oil in a large skillet over medium heat.
- Add the spinach, mushrooms, garlic, salt, and pepper.
- Sauté for about 8 minutes, until the spinach is fully wilted and the mushrooms have softened and released their liquid.
- Reduce the heat to low to keep warm. 2. Poach the eggs.
- Bring a pot of water to a gentle simmer.
- Add the vinegar. Crack an egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and carefully slide the egg into the center.
- Cook for 2-3 minutes for a runny yolk.
- Remove with a slotted spoon and drain on a paper towel.
- Repeat with the remaining eggs. 3. Assemble the plates.
- Divide the warm spinach and mushroom mixture evenly among four plates. On each plate, layer 2 tomato slices, 2 slices of warmed Canadian bacon, and 2 poached eggs. 4.
- Garnish and serve. Generously drizzle each serving with warm hollandaise sauce.
- Finish with a sprinkle of crumbled feta cheese and fresh chives.
- Serve immediately.
- Keep your hollandaise sauce warm by placing its container in a bowl of warm, not hot, water. If it gets too thick, whisk in a teaspoon of warm water or lemon juice until it reaches the right consistency.
- Don't overcrowd the pot when poaching. Poach eggs in batches of 2-3 at a time to ensure they cook evenly and don't stick together.
