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.
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”.