Version 1: 

Use oven roasted portabella mushrooms instead of using an English muffin.  Scrape off the gills from the inside of each mushroom. Brush a mixture of half avocado oil and half balsamic vinegar on both sides of the mushrooms.  Bake the mushrooms @ 375 F. until the mushrooms are roasted, about 35 – 40 minutes.

Make the Eggs Benedict as per usual but swap out the English muffins with the healthy mushrooms.

Version 2:

4 – 5 servings, one mushroom per serving.

Roast the portabella mushrooms, (see above).

Wilted greens: For each serving, use a large handful of greens of choice, spinach, kale, collards. In a skillet, add 1 tablespoon avocado oil and 1 tablespoon balsamic vinegar.  Once oil is hot, add the greens and sauté them until soft.  Scoop the greens into the hollow of each mushroom.

Poach 4-5 eggs.  Layer the eggs onto wilted greens.

Topping: Mash 1 large or two small avocados with 2 tablespoons lemon, 1 tablespoon Dijon mustard, a pinch of pepper and 1-2 tablespoons avocado oil.  Spread the avocado mixture over each egg to finish off the “Eggs Benedict”.