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:
- Saute asparagus in 1 tsp oil in large skillet until crisp-tender; remove and keep warm.
- 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.
- 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.
- 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.
- 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.