"Gourmet Breakfast" from Book of Yum

I made this Gluten-free Vegetarian Eggs Benedict recipe with normal (full of gluten) English muffins, but I loved the idea of using portobella mushrooms. I also like the addition of the basil. I ended up using spinach instead, but the greens, along with the tomato, added a freshness to an otherwise heavy dish. Also, I hear the secret to not splitting your Hollandaise is to keep whisking until it's cooled.

Here's the Food Gawker Link!