Grilled Portobello Benedict
Whip up this fresh take on classic eggs Benedict for a yummy postparty brunch. Portobellos deliver copper and pantothenic acid to help keep your metabolism humming, and potassium to beat bloat; ham supplies satisfying protein.
- Vegetable oil cooking spray
- 4 portobello mushroom caps (about 4 oz each)
- 1 tablespoon olive oil
- 1/4 teaspoon salt, plus more to taste
- 4 slices Canadian bacon
- 4 large whole eggs
- 4 large egg whites
- Freshly ground black pepper to taste
- 4 teaspoons prepared basil pesto
- 8 fresh basil leaves, cut into ribbons
- 4 teaspoons freshly grated Parmesan
Coat a grill or grill pan with cooking spray. With a spoon, gently scrape out the dark inside of each mushroom cap, being careful not to break cap. Brush both sides of caps with oil and sprinkle with 1/4 tsp salt. Grill mushrooms over medium-high heat until juices begin to release, about 7 minutes per side. Transfer each mushroom to a plate, top side down. On same grill or grill pan, cook bacon over medium-high heat until warm, about 30 seconds per side. Place 1 slice bacon onto each mushroom cap. Whisk eggs, egg whites and 2 tbsp water until well combined in a bowl. Coat a medium nonstick skillet with cooking spray and heat over medium-low heat. Add eggs and scramble until cooked through, about 3 minutes. Season with salt and pepper. Divide eggs among mushroom caps. Drizzle 1 tsp pesto over each; top with basil and 1 tsp Parmesan.
240 calories per serving, 14 g fat (3.5 g saturated), 7 g carbs, 2 g fiber, 20 g protein