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.
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Williw
williw47@aol.comI'm not a fan of mushrooms, so I omitted them from the recipe. The dish was still delicious.
Adam Adam
adam-a58@hotmail.comThis recipe is a great way to use up leftover asparagus. I also added some chopped ham to the hollandaise sauce for a little extra flavor.
Jobaer Hassan Tasnin
jobaer.h87@gmail.comI made this for a brunch party and everyone raved about it. The eggs were perfectly cooked and the hollandaise sauce was divine.
Sharon Shultz
sharon-s@yahoo.comI'm not a big fan of asparagus, but I loved it in this dish. The hollandaise sauce was also very good.
Madayln Velazquez
madayln15@hotmail.frThis recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish that is sure to wow your guests.
Akampa Benazil
benazil_akampa2@yahoo.comI loved the combination of flavors in this dish. The asparagus and mushrooms were a great complement to the eggs and hollandaise sauce.
Ziyad adel
aziyad91@hotmail.comI followed the recipe exactly and the results were perfect. The eggs were cooked perfectly and the hollandaise sauce was smooth and creamy. I highly recommend this recipe.
Princeton Hailey
hailey_p@gmail.comThis dish is so elegant and impressive, but it's actually quite easy to make. I'm definitely going to be making this again for special occasions.
genral 773
7_g@hotmail.comI was a bit skeptical about this recipe at first, but I'm so glad I tried it! The flavors and textures are incredible. I especially loved the crispy asparagus.
jedidiah conner
j.conner59@hotmail.comThis recipe is a keeper! It's easy to follow and the results are amazing. I've made it several times now and it's always a crowd-pleaser.
Robert E Chandler (Bobby)
robert_e@hotmail.comI made this for brunch this morning and it was a hit! My family loved the combination of flavors and textures. The asparagus and mushrooms were especially delicious.
Lailai Noreiga
noreigal87@yahoo.comThis dish was absolutely delicious! The asparagus and mushrooms were cooked perfectly, and the eggs were poached to perfection. The hollandaise sauce was creamy and flavorful, and the whole dish came together beautifully. I highly recommend this reci