Tag Archives: portobello

Paleo Eggs Benedict

Paleo Eggs Benedict

Some mornings call for a hearty breakfast. Living in New Zealand, Eggs Benedict is a classic that you find on almost every cafe menu, and for which you find almost as many variations. This one uses mushrooms instead of bread, and you could add grilled or smoked salmon or pan fried bacon to this recipe if you like.



  1. Prepare the mayonnaise using the homemade mayonnaise recipe.
  2. Mushrooms: Cut out the stems of the mushrooms to give an open well. Sprinkle with sea salt, freshly ground black pepper and a little olive or coconut oil
  3. Cook the portobello mushrooms in an Air Fryer for 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit), or in a hot oven for 10 minutes at 200 degrees Celsius (400 degrees Fahrenheit).
  4. Eggs: You can either boil or poach the eggs. I found it easier to boil them as I didn’t have to watch over them and could prepare the rest at the same time. Boil the eggs for 6 minutes in a pot of boiling water (for eggs that are still a little runny), or poach them until they are cooked to your liking.
  5. Wash the spinach in leave to sit in a draining colander.
  6. Asparagus: Heat a grill pan over a medium to high heat. Trim the ends off the asparagus. Sprinkle the asparagus with a little sea salt and freshly ground black pepper. Cook at a medium high heat for 4 minutes, stirring frequently to avoid burning. When the asparagus is cooked, remove it from the pan.
  7. Spinach: In the same pan that you cooked the asparagus in, add the spinach (which should still be a little damp, but not wet from washing it) to the pan and stir quickly. It will cook rapidly in the steam of the water that you used to wash it in. Cook it only long enough so that it wilts. Do not overcook. It will take about 1 minute.
  8. Putting it together: Place the portobello mushrooms on a plate. Spoon 1/4 of the spinach into each of the mushrooms. Shape the spinach a little to make a little well if you have boiled the eggs so that they do not fall off. Top each mushroom with the peeled boiled egg, or poached egg. Drizzle over some homemade mayonnaise. Grind over a little more black pepper and a sprinkle of sea salt. Serve with the grilled asparagus for a hearty breakfast.
  9. Serves 2 people.

Music to go with it… we’ve paired it with another kiwi classic – Bic Runga
Listen on Spotify: Bic Runga – Anthology

Lebanese Lamb Burgers on a Portobello “bun” with Sumac Onions

Lebanese burgers with portobello bun

Burgers do not need to be unhealthy snack food. This burger is full of goodness with lamb mince flavoured with Lebanese seven spice mix. Delicious with sweet potato chips cooked in the Air Fryer, and a simple salad.


For the burgers

  • Coconut oil
  • 500 gr minced lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Handful of fresh mint, finely chopped
  • 1 tbsp coriander stalks, finely chopped
  • 2 – 3 mushrooms, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Lebanese 7 spice powder
  • 1 tsp of sea salt
  • Freshly grounded black pepper
  • Fresh coriander to garnish, roughly chopped
  • A few salad leaves
  • Olive oil

For the portobello “buns”

For the sumac onions

  • Coconut oil
  • 2 red onions, sliced
  • 3 cloves of garlic, sliced
  • Sumac


  1. To make the burgers, combine all ingredients – apart from the coconut oil, fresh coriander, salad leaves and olive oil – in a large bowl and mix with your hands until everything is well combined.
  2. Wet your hands and form medium sized patties.
  3. Place the patties on a lightly oiled plate and store in the fridge for about 30 minutes so they can firm up a little.
  4. While the burgers are in the fridge, slice the onions and garlic and put aside.
  5. Preheat the oven onto 200 degrees celsius.
  6. Destem the portobello mushrooms and lightly brush them with a little coconut oil.
  7. Sprinkle them with sea salt, pepper and some za’atar spice mix.
  8. Heat some coconut oil in a large skillet and fry the burgers for 4 to 5 minutes on each side, depending on the size of your burger and your liking.
  9. In the meantime, place the portobellos in the oven and bake for around 7 minutes or until a bit soft and tender. Make sure they do not burn!
  10. When your burgers are ready, place them on a plate and leave them to rest for 5 to 10 minutes.
  11. While the burgers are resting, use the same skillet as you used for the burgers to fry your sumac onions. Let the pan cool of slightly, then add a little more coconut oil. Add the onions and cook them for 5 to 7 minutes until soft. Add the garlic and cook for another minute. Add a generous amount of sumac and stir through.
  12. To arrange, place a few salad leaves on a plate and sprinkle with a little olive oil. Place a portobello on the salad leaves and top with a burger. Add the onions on top of the burger and garnish with a few coriander leaves. Sprinkle everything with a little more olive oil, serve with kumara chips and enjoy!

About Lebanese seven spice powder
Lebanese 7 spice powder is a blend of allspice, black pepper, cinnamon, clove, nutmeg, group fenugreek, and ginger. All of these spices are readily available in most supermarkets.

If you are unable to find it in your asian food store, then we have also included a recipe for Lebanese 7 spice mix for you to make yourself

Music to go with it…
Listen on Spotify: Beirut – The Rip Tide