Mushroom and Asparagus Eggs Benedict Recipe

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. —Nadine Mesch, Mount Healthy, OH

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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

servings

INSTRUCTIONS

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NOTES

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Mushroom and Asparagus Eggs Benedict Recipe

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

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

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.

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 eggs 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.

Yield: 4 servings.

Originally published as Mushroom & Asparagus Eggs Benedict in Simple & Delicious April/May 2013, p36

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Nutrition

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Serving Size: 1 serving (168g)
Recipe Makes: 4 servings

Calories: 186
Calories from Fat: 119 (64%)

Amt Per Serving		% DV

	Total Fat 13.2g	18 %
	Saturated Fat 7.9g	39 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.6g
Cholesterol 40.7mg		13 %
Sodium 177.4mg		6 %
Potassium 220.4mg		6 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 8.7g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 186

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