Portobello Eggs Benedict with Blueberry Pancakes

I could eat breakfast for every meal. Eggs, oats, pancakes, toast, fruit…they are my favorite foods. Greg and I try to make breakfast for dinner every couple of weeks to keep things interesting, and tonight we tried a play on Eggs Benedict.


Portobello Eggs Benedict with Blueberry Pancakes

Serves 2:

  • 4┬áPortobello Mushroom Caps
  • 4 Large Organic Eggs
  • 1 Tomato
  • Spiced Sliced Turkey Breast (I used Boarshead from Publix)
  • Kodiak Cake Mix
  • Handful of Blueberries + Other pancake toppings (syrup, jam, peanut butter, etc.)


  1. Make your pancakes. I don’t measure the mix because I like the pancakes to be thick and fluffy, so I just add the dry mix to a medium bowl and add only as much water as necessary to wet the dry ingredients. (I made a total of 4 fluffy pancakes – 2 per person). Use a spoon to cook the pancakes on low/medium heat on a large greased, non-stick pan – sprinkle blueberries on the top part while they are cooking. Flip once small bubbles start forming. Put the pancakes aside while you cook the eggs benedict.
  2. Using the same large greased non-stick pan, cook the portobello caps on low/medium for about 4 minutes per side.
  3. While caps are cooking, poach your eggs. Follow the instructions found here.
  4. Put the caps on your plates when they are done. Then re-grease the pan and add the turkey slices and cook until a bit browned.
  5. Organize your Eggs Benedict with slices of tomato on the caps, then add the turkey, and finally top with the poached egg.
  6. Add the pancakes to your plate. Sprinkle with cinnamon and whatever toppings you prefer. (Syrup, peanut butter, jam, etc.)


Other breakfast for dinner ideas:

  • Scrambled eggs with veggies.
  • Steamed kale with garlic powder.
  • Kodiak Cakes – made into waffles instead of pancakes.
  • Chicken sausage scramble.



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