Mushroom Eggs Benedict

Ingredients

• 1/6 cup vegetable broth - organic and low-sodium recommended
• 1 portobello mushroom caps - large, stems removed
• 1 egg
• 1/4 cup low-fat plain yogurt
• 1/2 tsp lemon juice - fresh
• 1/8 tsp dijon mustard
• 1/4 egg yolk
• 1/8 tsp dried dill
• ground pepper

Instructions

1. Put broth in a large pan and heat until simmering. Add mushrooms, underside facing upward. Cover and cook for 5 minutes over medium/low heat.
2. Crack eggs and carefully pour each egg into a mushroom cap. Cover and continue cooking for approximately 5 minutes.
3. In a small pan add yogurt, lemon, mustard and egg yolk. Stir. Put pot over a larger pot of steaming water (double boiler). Stir while cooking over steam for 5 minutes.
4. Carefully remove mushroom/egg from pan and put on a plate. Spoon 1/4 cup of sauce over egg and top with dill and pepper!

Nutrition (per serving)