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, Ohio
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 340 calories, Fat 25g fat (12g saturated fat), Cholesterol 267mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MJ47
[email protected]This dish is a bit pricey, but it's worth every penny. It's the perfect way to start a special day.
Lerato Kwape
[email protected]I've never made eggs benedict before, but this recipe made it so easy. I'm definitely going to make it again!
Oli Wayt
[email protected]This dish is perfect for a lazy Sunday brunch. It's easy to make and absolutely delicious!
Tracy Muthua
[email protected]The hollandaise sauce was a bit too thick for my taste. I think I'll try a different recipe next time.
Kenneth Junior
[email protected]This dish was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Kingsley Nwokwu
[email protected]Overall, I thought this recipe was pretty good. It was easy to follow and the results were decent. I would make a few changes next time, but I'll definitely be making it again.
Anthony Carr
[email protected]The asparagus was a bit tough. I think I'll blanch it next time before adding it to the dish.
Chakra Woli
[email protected]This dish was a bit too rich for my taste. I think I'll try it again with less hollandaise sauce.
Farhan Qureshi
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this dish. They were cooked perfectly and added a nice texture to the eggs benedict.
Maxamed Ismacil
[email protected]This recipe is a great way to use up leftover mushrooms and asparagus. It's also a great way to impress your friends and family with your culinary skills.
Stan-Time
[email protected]I love the combination of flavors in this dish. The mushrooms and asparagus add a nice earthy flavor that pairs perfectly with the eggs and hollandaise sauce.
Spencer Muza
[email protected]This dish is perfect for a special occasion brunch. It's elegant and impressive, but not too difficult to make. I highly recommend it!
Mydul Islam
[email protected]I'm not usually a fan of eggs benedict, but this recipe changed my mind. The mushrooms and asparagus add a delicious savory flavor that balances out the richness of the eggs and hollandaise sauce.
trostruky
[email protected]This was my first time making eggs benedict and I'm so glad I chose this recipe. It was easy to follow and the results were amazing. The hollandaise sauce was perfect and the mushrooms and asparagus were cooked to perfection.
Itumeleng Ditlhareng
[email protected]I've made eggs benedict many times before, but this recipe takes it to the next level. The addition of mushrooms and asparagus adds so much flavor and texture. I'll definitely be making this again and again!
Heather Eans Gayeski
[email protected]This dish was absolutely divine! The combination of mushrooms, asparagus, and eggs benedict was heavenly. I followed the recipe to a T and everything came out perfectly. My family and friends were raving about it. Definitely a keeper!