Preparation

• Prepare Hollandaise sauce according to package instructions, keep warm and set aside.
• In a frying pan heat up 30 mL of butter and sauté the mushrooms caps, a few at a time. Make sure not to overcrowd your pan, this will cause the mushrooms to steam instead of sauté.
• Season each mushroom cap with salt and pepper once they are in the pan.
• Slice the tomato in thick slices, and season with salt and pepper.
• Warm up sautéed spinach.
• Assemble the mushroom benedict; start with the portobello, set the tomato slices on top, next add the spinach, the poached eggs and finish off with the warm Hollandaise sauce.
• Serve immediately.

The Portobello mushrooms are so delicious no one will be missing the english muffin.

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