Gluten Free Portobello Eggs Florentine Recipe
Get ready for an eggs-plosion of flavor! An eggs-traordinary combination of savory mushrooms, creamy eggs and addictive sauce! An eggs- OK, I’m done. Sorry for all the eggs-tra puns. (Really, that was the last one.) It’s just that this Gluten Free Portobello Eggs Florentine recipe has me going a little cuckoo for eggs. Taste it yourself and you’ll understand why!
I had a hankering for hollandaise sauce recently but that sauce is typically a chore! It seems to take a lot of babying as you hope that you don’t “break” the sauce. Yeah, I’m not about that kind of pressure. Instead, I turn to an easy blender hollandaise. Top some portobello mushrooms and fabulous poached eggs (I use cage free eggs from Nature’s Yoke, which by the way were NOT part of the recent egg recall) with this sauce and you’ve got yourself a fancy-schmancy breakfast without much work!
Plus, this recipe can be prepped ahead for easy entertaining. Make the sauce ahead and keep it warm in a thermos that has been rinsed with warm water. Poach your eggs ahead of time by taking 1 minute off the cooking time and then scooping them out of the hot water and into a container of cold water. Refrigerate the eggs until serving time. Bring a pot of water to a simmer when you’re ready to serve and cook the eggs for that last minute. Then, just heat up the spinach and mushroom caps in the microwave and assemble everything when your guests are ready to eat!
- 4 large portobello mushroom caps
- Gluten free nonstick cooking spray
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 small white onion finely diced
- 1 large garlic clove minced
- 10 ounces baby spinach
- ½ teaspoon grated nutmeg
- 3 tablespoons heavy cream
- 3 tablespoons grated Parmesan cheese
- 4 large cage free eggs
- 1 tablespoon lemon juice or white vinegar
- Paprika for garnish if desired
- 3 large cage free egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ½ cup melted unsalted butter (still warm)
Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
Remove the stems from the mushrooms and scrape out the gills with a spoon. Wipe clean with a damp cloth or paper towel. Spray both sides with cooking spray and place on the prepared baking sheet, gill side up. Sprinkle with a little salt and pepper. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until the mushroom caps are tender.
While the mushrooms are baking, prepare the spinach.
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the spinach, nutmeg, ½ teaspoon salt, ½ teaspoon pepper, and the cream. Cook, stirring occasionally, until all the spinach has wilted and the cream is beginning to thicken, about 5 minutes. Add the Parmesan cheese and cook, stirring for another minute.
Place some paper towels on a plate and position by the stove. Put 3 inches of water in a deep skillet or large saucepan. Add the lemon juice and 1 teaspoon salt. Bring to a simmer over medium heat. Crack each egg individually into a small bowl or ramekin and gently pour into the simmering water. Cook for 2-3 minutes or until the whites are firm but the yolks are still runny. Remove from the water with a slotted spoon and place on the plate.
Divide the spinach mixture among the mushroom caps, top each with a poached egg, top with hollandaise sauce, and garnish with paprika, if desired.
Place the egg yolks in a blender with the lemon juice and salt. Blend on high for about 10 seconds. Remove the plastic top from the blender cap and slowly drizzle in the warm melted butter. Continue to blend until the sauce is smooth. Keep warm.
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