Preheat oven to 350 degrees Fahrenheit.
In a muffin tin, add 1 tablespoon water and egg. Bake 8-10 minutes. Lift the egg out with a slotted spoon and dry gently on a clean kitchen towel.
While the egg is baking, heat a sauté pan with olive oil on medium heat.
Add portobello mushroom cap and Canadian bacon. Sauté until bacon is lightly browned and mushroom is slightly soft.
To assemble, place spinach on a plate, then mushroom cap, Canadian bacon, egg, and top with hollandaise, chives, and pepper.
Combine all hollandaise ingredients in a small saucepan and cook over low heat until thickened, whisking constantly, for about 5 minutes.
Get your dose of greens, protein, and beneficial fungi in one awesome portobello benedict. Portobello mushrooms are an easy substitute for the traditional benedict’s English muffin and provide many more nutrients to support athletic performance.
Mushrooms don’t typically come to mind when I think of powerhouse, energy-boosting foods, but perhaps they should. Mushrooms have long been known to enhance the immune system and pack more potassium than a banana. Potassium is key for maintaining fluid balance in the body and ensures that muscles and nerves are functioning at optimal levels. Mushrooms are also high in selenium, an antioxidant that can help reduce post-workout fatigue.
These goliaths of the mushroom world have a delicious steak-like texture and all the amazing earthy taste that a mushroom should. Enjoy!
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