PREHEAT. Preheat oven to 400 degrees.

PREPARE. Clean mushrooms with a dry paper towel or cloth, removing any dirt on surface. Slice mushrooms into thin slices, about 1/2-inch thick. 

SEASON. On a baking sheet covered with parchment paper, lay sliced mushrooms in two rows. It is ok if they are crowded, as they will shrink a lot in the cooking process. Drizzle oil over mushrooms. You do not need to saturate the mushrooms with oil. Sprinkle tops with smoked salt, smoked paprika and fresh ground pepper.

ROAST. Place pan in preheated oven for 30 minutes, flipping mushrooms halfway through.

REMOVE. Remove mushrooms to cool. They should be slightly crisp on the outside and chewy on the inside. Set aside.

COMBINE. Add all ingredients in a medium mixing bowl and whisk until you have a pourable batter and all clumps are dissolved. Add more water, if needed.

STOVETOP. Warm a skillet with some grape-seed oil on medium high heat. Place muffin cutting rings in pan and pour a small amount of batter into the center of each ring. Agitate the pan to help the batter spread out to edges. You want them to be thin, so do not overfill. When the tops start to bubble after about 1-2 minutes, remove rings with metal tongs to avoid burning yourself. Flip each egg until they are cooked through about 1-2 minutes. Remove from heat and set aside. 

COMBINE. Put cashew butter, mustard, lemon juice, garlic powder, black indian salt, turmeric, cayenne and 1/2 cup warm water in a blender and blend until smooth, about 1 minute. Add more warm water, as needed, to reach the desired consistency. 

building your benny

BISCUITS. Slice a biscuit in half and plate with cut sides facing up. 

LAYER. Spinach first, then portabella mushrooms, then chickpea egg.

POUR. Holliandase sauce over stack.

GARNISH. With sliced avocado and fresh chives. 

SERVE!