Portobello Sausage Eggs Benedict Recipe
Eggs benedict is one of my most favorite breakfast meals. I never pass up a chance to order it when we are out at a restaurant. Unfortunately, there aren’t many restaurants that serve it. And when they do, it is often semi-pricey. Thus, it is quite a treat to have.
My portobello and sausage eggs benedict recipe gives me that chance to have my favorite breakfast entrée at home and in a different variety. I make a great classic eggs benedict that the family enjoys, as well.
The Portobello mushroom makes a fantastic low-carb substitution for the classic English muffin. It is actually more filling than its counterpart.
Portobello mushroom and sausage eggs benedict recipe serves four sizes, but can easily be doubled for hungrier appetites or just for more people. You can also double just the egg amount and add two poached eggs per Portobello mushroom caps.
Finally, to make life easier, the homemade hollandaise sauce can be substituted by using 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.
Believe it or not, this Portobello Sausage Eggs Benedict entrée is quite filling and pretty inexpensive to make for breakfast or even dinner. My calculations have come to around $10.36 or $2.60 per serving size. Set along with a side of fruit makes this a very economical entrée meal to feed to 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. So when it is all said and done, 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.