Breakfast Benedict Stack

By Schuzelle    , , , , , ,   , ,

May 22, 2016

Breakfast Benedict Stack. A twist on the original benedict, very delicious and nutritious.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 1 Serving


2 large black mushrooms

1 tsp of garlic

1 T of butter

1/2 cup of cooked spinach

1 T of cream cheese

2 large eggs

1 tsp of salt

1 tsp of vinegar

4 rashers of bacon

1/2 cup of shredded cheddar



1Heat frying pan to medium to high heat.

2Add the butter, garlic and mushrooms and cook until soft.

3Set aside.


1Cook the spinach until soft and tender.

2Drain the spinach so that all of the water is out and combine with cream cheese.

3Set aside.


1Preheat oven to 180°C.

2Spread the bacon evenly over a baking sheet.

3Bake in the oven for 12 Minutes and remove when bacon is crispy.

Eggs (poached)

1Add water to a wok pan and heat the pan until medium to high heat.

2Add salt and vinegar to the pan.

3Break each egg open into a cup in one fluid movement.

4Give the water a swirl and gently add the egg to the water.

5Give it about 3.5 Minutes for soft eggs and more if you like the egg harder.

6Use a slotted spoon to remove from the water to see if they are cooked.

7Remove from pan and set aside.


1First place the mushroom and spinach on top.

2Add the cheese.

3Then the poached egg.

4Lastly place bacon on top.



Nutrition Facts

Serving Size2 small stacks
Calories878 calories per serving
Sodium843mg per serving
Protein63g per serving
Sugar1g per serving
Total Fat61g per serving
Total Carbohydrates6g per serving

0 Reviews

All fields are required to submit a review.