Grilled Portabellas Benedict

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 large portabella mushrooms
• 1 small onion, diced
• 2 garlic cloves, minced
• 8 teaspoons sun-dried tomatoes, julienne cut
• 4 ounces baby spinach, rough chopped
• 4 ounces feta cheese, crumbled
• 4 slices thick cut bacon, chopped
• 4 eggs
• olive oil
• salt
• pepper
• 1 packet knorr hollandaise sauce mix
• 1 cup milk
• 1/4 cup margarine

Recipe

• 1 whisk together 1 packet knorr hollandaise sauce mix with 1 cup milk and 1/4 cup margarine. stir frequently until the sauce starts to boil then reduce the heat to low and let simmer for 1 minute then turn off heat.
• 2 remove the stems and gills from the portabella mushrooms then brush olive oil on both sides and season with salt and pepper.
• 3 with the grill set on low heat place the mushrooms on grill stem side down. while the mushrooms cook saute bacon in skillet until the bacon starts to get brown.
• 4 add the onion and garlic to the bacon.
• 5 saute the bacon and onion until the onion turns translucent at which time you add the baby spinach to the pan and flip over the mushrooms on the grill.
• 6 place 2 tsp sun dried tomatoes and 1 oz feta cheese on top of each mushroom.
• 7 when spinach mixture is cooked thoroughly, spoon even portions of spinach mixture on top of each mushroom.
• 8 fry eggs sunny side up and place on top of each mushroom.
• 9 serve the portabella mushrooms covered with the hollandaise sauce.