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Mushroom & Asparagus Eggs Benedict

 Mushroom & Asparagus Eggs Benedict
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
4 ServingsPrep: 25 min. Cook: 25 min.


  • 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


  • 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

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Mushroom & Asparagus Eggs Benedict (continued)

Directions (continued)

  • 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.
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.