Grilled Portabellas Benedict

1. 1

   Whisk together 1 packet Knorr Hollandaise Sauce mix with 1 cup milk and 1/4 cup margarine.

2. 2

   Stir frequently until the sauce starts to boil then reduce the heat to low and let simmer for 1 minute then turn off heat.

3. 3

   Remove the stems and gills from the portabella mushrooms then brush olive oil on both sides and season with salt and pepper.

4. 4

   With the grill set on low heat place the mushrooms on grill stem side down.

5. 5

   While the mushrooms cook saute bacon in skillet until the bacon starts to get brown.

6. 6

   Add the onion and garlic to the bacon.

7. 7

   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.

8. 8

   Place 2 tsp sun dried tomatoes and 1 oz feta cheese on top of each mushroom.

9. 9

   When spinach mixture is cooked thoroughly, spoon even portions of spinach mixture on top of each mushroom.

10. 10

    Fry eggs sunny side up and place on top of each mushroom.

11. 11

    Serve the portabella mushrooms covered with the hollandaise sauce.

* Per serving · 4 servings · Values may vary.