Mushroom & Asparagus Eggs Benedict |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is easy to make, but it looks like you cooked for hours. I like to serve it with broiled grapefruit topped with brown sugar and ginger for breakfast, and a mixed green-tomato salad tossed with balsamic vinaigrette for brunch or dinner. âNadine Mesch, Mount Healthy, OH Ingredients:
12 fresh asparagus spears |
3 teaspoons olive oil, divided |
1 shallot, finely chopped |
2 tablespoons butter, divided |
2-2/3 cups sliced baby portobello mushrooms |
2-1/2 cups sliced fresh shiitake mushrooms |
1 garlic clove, minced |
1/4 cup sherry |
1/2 cup heavy whipping cream |
1/2 teaspoon salt |
1 tablespoon minced fresh basil |
1 tablespoon white vinegar |
4 eggs |
4 slices french bread (3/4 inch thick), toasted |
1/4 teaspoon pepper |
2 teaspoons balsamic vinegar |
Directions:
1. Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm.
2. Saute shallot in remaining oil and 1 tablespoon 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 eggs 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. Yield: 4 servings.
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