This past Saturday was such a beautiful day that I found myself inspired to make a breakfast/brunch that was more complex than normal.  To me, one of the most decadent breakfast items has always been the Eggs Benedict.  Perhaps it’s a little old school but hey, like MC Hammer pants, some things never go out of style.

We had some Growing Power spinach, River Valley Ranch portobellos and Milo’s eggs in the fridge so a portobello mushroom Benedict seemed like the natural meal to make!  I started by making the Hollandaise sauce (for all you calorie counters out there, please just get over it for a moment cause this is not the time to worry about fat/calories!).  I was inspired by this recipe:http://www.epicurious.com/recipes/food/views/Hollandaise-104919.

As I worked on the sauce I also sauteed the mushroom caps in a little homemade roasted garlic butter and toasted some Ezekial sprouted grain English muffins (I think they taste better and have a much more interesting texture than the white flour variety of muffin).  I topped the muffins with a little torn spinach and topped that with the mushroom so that the spinach wilted a bit.  I poached the eggs for about 4 minutes and stacked those on the ‘shrooms.

The final touch of course was the Hollandaise drizzled over the top.  Oh my oh my oh my was it good!  Besides the time it took to make the Hollandaise, it was actually a relatively simple meal to prepare and it looked/tasted so very complex.  Next time you want something special for brunch, make this!  Make the sauce the day before and you will easily be able to impress your friends, loved ones and even yourself!