Portobello Sausage Eggs Benedict Recipe
Eggs Benedict has always held a special place in my heart as one of my absolute favorite breakfast dishes. Its delicate balance of flavors amazes me. The perfectly poached eggs delight the taste buds. The silky richness of hollandaise sauce adds to the experience. The crisp, lightly toasted English muffin completes the symphony on the palate. This is a taste I never tire of. Whenever we go out to eat, I always order it. I savor every bite as if it were a rare indulgence. Sadly, not many restaurants offer Eggs Benedict on their menu. When they do, it’s often a bit on the pricey side. It is usually reserved for a leisurely weekend brunch or a celebratory occasion. Because of its rarity and cost, enjoying it feels less like a routine meal. Instead, it is a small, luxurious reward. It is a moment to pause and relish something truly comforting and decadent.
My portobello and sausage Eggs Benedict recipe offers the perfect opportunity. I can indulge in my favorite breakfast dish right at home. It comes with a delightful twist. The earthy, meaty flavor of the portobello mushrooms pairs beautifully with the savory sausage. This combination creates a version that feels both comforting and a little adventurous. I also make a classic Eggs Benedict that the family loves. It includes the traditional ham and hollandaise combination. This combination never fails to bring smiles around the table. I prepare both the familiar classic version and my special variation. Making Eggs Benedict at home allows us to transform a dish that’s often a restaurant treat. It becomes a warm, satisfying experience we can enjoy anytime.
The Portobello mushroom makes a fantastic low-carb substitution for the classic English muffin. It is actually more filling than its counterpart.
This Portobello mushroom and sausage Eggs Benedict recipe serves four. It is perfect for a small family breakfast or brunch gathering. However, it’s incredibly flexible—you can easily double the entire recipe to satisfy hungrier appetites or to serve a larger crowd. If you prefer, you can simply increase the number of eggs. Add two perfectly poached eggs atop each Portobello mushroom cap. This creates an extra-rich, indulgent version that’s sure to impress. This adaptability makes it a versatile choice. You can enjoy it whether you’re hosting friends or just treating yourself to a hearty, luxurious morning meal.
Finally, to make life easier, you can substitute the homemade hollandaise sauce. Use a simple dry mix that can be purchased at your local grocery store. I like to use McCormick Hollandaise Sauce Mix
Cost to make this recipe.
This Portobello Sausage Eggs Benedict entrée is quite filling. It is pretty inexpensive to make for breakfast or even dinner. My calculations have come to around $10.36 or $2.60 per serving size. Served with a side of fruit, this meal becomes very economical. It can feed a hungry family of four.
As homesteaders, we can easily reduce the price of this meal. We don’t yet, but we want to grow our Portobello mushrooms, which would reduce the cost by over $4.00. Our homestead also raises its chicken eggs, and this saves us nearly another $1.00 or so. Ultimately, a homesteader’s cost to make this recipe can be as low as $5.21 or $1.30 per serving size.
Similar recipes to try
Recipe adapted
This Portobello Mushroom and Sausage Eggs Benedict recipe are an original Vintage Mountain Homestead website and blog. All images and texts are original to this blog, too. Please visit our disclaimer page for more information.
Portobello Sausage Eggs Benedict
Ingredients
- 1 roll breakfast sausage …[$3.25]
- 4 large Portobello mushrooms …[$4.25]
- 2 Tbsp olive oil …[$0.18]
- 1 tsp salt divided…[$0.07]
- ½ tsp black pepper divided…[$0.46]
- 4 large eggs …[$0.92]
- 1 serving Hollandaise …[$1.25]
Instructions
- Preheat oven to 400 °F On one lined baking sheet lay out 4 large smooshed sausage patties. Make patties as large as mushrooms. Put in oven and start baking. Drain any grease if necessary.
- On another lined baking sheet, lay out all mushrooms bottom side down and baste each with oil and sprinkle with salt and pepper. Place in oven next to sausage pan.
- Heat a large pot of water and add ¼ cup white vinegar and bring to a low boil/simmer. Stir water to make a tornado in the water and then crack one egg at a time. Cook for about 2 minutes. Repeat for each egg.
- At the same time make up the hollandaise sauce in a medium sauce pot.
- Finish by placing sausage egg and hollandaise sauce on top of roasted mushroom and enjoy.
Portobello Sausage Eggs Benedict
Ingredients
- 1 roll breakfast sausage, …[$3.25]
- 4 large Portobello mushrooms, …[$4.25]
- 2 Tbsp olive oil, …[$0.18]
- 1 tsp salt, divided…[$0.07]
- ½ tsp black pepper, divided…[$0.46]
- 4 large eggs, …[$0.92]
- 1 serving Hollandaise, …[$1.25]
Instructions
- Preheat oven to 400 °F On one lined baking sheet lay out 4 large smooshed 1 roll breakfast sausage. Make patties as large as mushrooms. Put in oven and start baking. Drain any grease if necessary.
- On another lined baking sheet, lay out 4 large Portobello mushrooms bottom side down and baste each with 2 Tbsp olive oil and sprinkle with 1 tsp salt and ½ tsp black pepper. Place in oven next to sausage pan.
- Heat a large pot of water and add ¼ cup white vinegar and bring to a low boil/simmer. Stir water to make a tornado in the water and then crack one egg at a time. Cook for about 2 minutes. Repeat for each egg.
- At the same time, make up the hollandaise sauce in a medium sauce pot.
- Finish by placing sausage egg and hollandaise sauce on top of roasted mushroom and enjoy.