Breadcrumbs

MUSHROOM ASPARAGUS EGGS BENEDICT

Total time: 50 mins
Prep time: 25 mins
Cook time: 25 mins

Ingredients:

Yield: 4 servings

    • 12 fresh asparagus spears
    • 3 tsp olive oil, divided
    • 1 shallot, finely chopped
    • 2 Tbsp butter, divided
    • 2 2/3 cups sliced baby Portobello mushrooms
    • 2 1/2 cups sliced shiitake mushrooms
    • 1 garlic clove, minced
    • 1/4 cup sherry
    • 1/2 cup heavy whipping cream
    • 1/2 tsp salt
    • 1 Tbsp minced fresh basil
    • 1 Tbsp white vinegar
    • 4 eggs
    • 4 slices French bread (3/4 inch thick), toasted
    • 1/4 tsp pepper
    • 2 tsp balsamic vinegar

Directions:

    1. Saute asparagus in 1 tsp oil in large skillet until crisp-tender; remove and keep warm.
    2. Saute shallot in remaining oil and 1 Tbsp butter in the same skillet until tender.  Add mushrooms and garlic; cook 4 minutes longer.  Add sherry, stirring to loosen browned bits from pan.  Stir in cream and salt.  Bring to a boil.  Cook and stir for 1-2 minutes or until slightly thickened.  Stir in basil.
    3. Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar.  Bring to a boil; reduce heat and simmer gently.  Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
    4. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.  With a slotted spoon, lift each egg out of the water.
    5. Spread remaining butter over toast slices.  Top each with asparagus, a poached egg and mushroom mixture.  Sprinkle with pepper and drizzle with balsamic vinegar.  Serve immediately.
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