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Portabello Benedict




Source of Recipe


Chef Mark Tansey


List of Ingredients




1 roasted red pepper
1 portabello mushroom
1 cup fresh spinach, sautéed with garlic
2 poached eggs
1/2 cup Hollandaise sauce
1/3 cup cheese, shredded
shredded parmesan


Recipe



Remove stalk from the mushroom and grill cap. Layer mushroom cap with the roasted red pepper, spinach, poached eggs, cheeses and Hollandaise sauce. Sprinkle with fresh herbs as a garnish and serve immediately.