X

Functional Aging
Specialists

Find Out More
Your Personal Best Training Studio
4102-E South Staples
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com
MENU
newsletter
  1. Portobello Eggs Benedict

    Have you ever noticed how most of our favorite breakfast dishes center around a grain+gluten filled item? Breakfast is notoriously a high-carb, low protein meal, which sets you up for a day filled with poor food choices.

    So, rather than go with the high-carb flow, start your day off with this Portobello Eggs Benedict – where a marinated and roasted Portobello mushroom cap is used to replace the English muffin. Think of it as a modern, fitness-friendly version of Eggs Benedict that will keep you on track with your results. Enjoy!

    What you need

    Serves 4

    For the Marinade:

    • 2 Tablespoons olive oil
    • 2 Tablespoons balsamic vinegar
      1 teaspoon minced garlic
    • 1 Tablespoon minced shallot
    • sea salt and black pepper
    • 1 teaspoon dried basil

    For the Creamy Mustard Sauce:

    • 2 Tablespoons coconut cream
    • 1 Tablespoon Dijon mustard
    • 1 teaspoon fresh lemon juice
    • 1 Tablespoon fresh chives, minced
    • 1/8 teaspoon sea salt
    • 1/8 teaspoon black pepper
    • 1 teaspoon water

    For the Benedicts:

    • 4 Portobello mushrooms
    • 1 teaspoon white vinegar
    • 4 eggs
    • 1 cup baby spinach

    Instructions

    1. In a medium bowl whisk together the marinade ingredients. Wash the mushrooms and remove the stems. Place the mushrooms in a ziplock bag with the marinade for 30 minutes, flipping halfway through.
    2. In a medium bowl combine the mustard sauce ingredients. Mix until creamy then store in the fridge.
    3. Preheat the oven to 400 degrees. Lightly grease a rimmed baking sheet with olive oil. Place the marinated mushrooms on the pan and bake for 20 minutes, flipping halfway through.
    4. In a large saucepan, bring 2 inches of water to a simmer (not a boil!) Add the vinegar. One at a time, crack the eggs into a cup and gently slip into the water. Simmer for 2-3 minutes. Use a slotted spoon to remove the eggs.
    5. Plate each benedict by topping a Portobello with spinach, a poached egg and a dollop of creamy mustard sauce. Enjoy!

    Nutrition
    297 calories, 12g fat, 2g carbohydrate, 172mg sodium, 2g fiber, and 7g protein


  2. Leave a Reply

Get Started
Newsletter
Blog
Workout Of The Day
Equipment
Your Personal Best Location
Your Personal Best Training Studio
Guaranteed Results!!!
4102-E South Staples
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com