This is a classic brunch dish reimagined. When you’re trying to stick with nutrient dense foods, an English muffin certainly doesn’t make the cut. That’s why this eggs Benedict is resting on top of mushrooms and bacon. And, who doesn’t like bacon?

Eggs Benedict Over Mushrooms and Bacon
Write a review
  1. 4 eggs, poached
  2. 3 cups sliced mushrooms
  3. 8 oz bacon
  4. 2 cloves garlic minced
  5. ½ cup finely chopped onion
  6. Sea salt
  7. Bacon fat
  1. Bring a quart of water to a simmer, add 1 T. white vinegar to the water. Gently break eggs into the water and let them cook until white is firm, and yolk is still liquid, about 5 minutes. Gently remove with slotted spoon and lay on paper towel to drain.
  2. Cook bacon until crisp in saute pan, remove to plate. Reserve bacon fat in pan, saute onions and garlic for a minute, then add mushrooms and a little salt, and saute until golden. Rough chop bacon and mix into mushrooms.
  3. Spoon a bed of mushrooms onto two plates, lay 2 eggs over the top of each plate and spoon hollandaise sauce over the eggs to coat.
Paleo on the Go