Mushroom Eggs Benedict

Ingredients

• 0.17 cup vegetable broth (organic and low-sodium recommended)
• 1 portobello mushroom caps (large, stems removed)
• 1 egg
• ¼ cup low-fat plain yogurt
• ½ tsp lemon juice (fresh)
• ⅛ tsp dijon mustard
• ¼ egg yolk
• ⅛ 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!

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