Eggs Benny & Squashbrowns! ⁣

RiseWithSmae | Time Mastery Guidebook

Eggs Benny & Squashbrowns! ⁣

Sarah Mae (SMae) |

Weekends are for brunch! Felt like trying something different so I made some Butternut “Squashbrowns”, with Eggs Benny portobello caps and not-hollandaise sauce. ⁣

(𝘚𝘦𝘳𝘷𝘦𝘴 𝟺)⁣

✅ 1 Butternut Squash, peeled, seeds removed, and cubed. ⁣
✅ 1 Tbsp Avocado oil⁣
✅ 1 tsp Italian Seasoning⁣
✅ Salt & Pepper to taste⁣

𝗡𝗼𝘁-𝗛𝗼𝗹𝗹𝗮𝗻𝗱𝗮𝗶𝘀𝗲 𝗦𝗮𝘂𝗰𝗲 ⁣
✅ 1 large Avocado ⁣
✅ Juice of 1 Lemon⁣
✅ 3 Tbsp Olive Oil⁣
✅ 2 tsp Dijon Mustard⁣
✅ Almond Milk (for consistency)⁣

𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗕𝗲𝗻𝗻𝘆⁣
✅ 4 Portobello Mushrooms⁣
✅ 2 tsp Coconut Oil, melted⁣
✅ 1 clove Garlic, minced⁣
✅ 1/2 tsp Dried Thyme⁣
✅ Sea Salt⁣
✅ 4 Poached Eggs⁣


Preheat oven to 360 degrees. ⁣

1. Heat avocado oil in a medium pan on medium heat ⁣
2. Add cubed butternut squash and Italian seasoning. I use half and freeze the other half for next time. Cook until Squashbrowns are soft. Add salt & pepper to taste⁣

𝗡𝗼𝘁-𝗛𝗼𝗹𝗹𝗮𝗻𝗱𝗮𝗶𝘀𝗲 𝗦𝗮𝘂𝗰𝗲 ⁣
1. Add all ingredients minus almond milk to blender and blend until smooth. Add almond milk a little at a time until desired consistency is reached.⁣

𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗕𝗲𝗻𝗻𝘆⁣
1. Remove stems from mushrooms. Brush with coconut oil and cover in seasonings. Bake in preheated over for 10min. ⁣
2. Poach eggs ⁣

1. Remove mushrooms from oven and place each one on a serving plate. Place a poached egg on top of each mushroom and a spoonful of not-hollandaise sauce. ⁣
2. Serve with Squashbrowns, sugar free bacon, and some greens!⁣

𝘏𝘢𝘱𝘱𝘺 𝘉𝘳𝘶𝘯𝘤𝘩!🥂⁣

Rise With SMae



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