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Mushroom & Asparagus Eggs Benedict Recipe
Mushroom & Asparagus Eggs Benedict Recipe photo by Taste of Home

Mushroom & Asparagus Eggs Benedict Recipe

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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. —Nadine Mesch, Mount Healthy, OH
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving equals 340 calories, 25 g fat (12 g saturated fat), 267 mg cholesterol, 533 mg sodium, 19 g carbohydrate, 2 g fiber, 12 g protein.

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

Nutritional Facts

1 serving equals 340 calories, 25 g fat (12 g saturated fat), 267 mg cholesterol, 533 mg sodium, 19 g carbohydrate, 2 g fiber, 12 g protein.

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