MUSHROOM & ASPARAGUS EGGS BENEDICT
This recipe is easy to make, but it looks as if you spent hours preparing it. I like to serve it with broiled grapefruit topped with brown sugar and ginger for breakfast, and with a mixed green salad tossed with tomatoes and balsamic vinaigrette for brunch.
—NADINE MESCH MOUNT HEALTHY, OH
PREP: 25 MIN. • COOK: 25 MIN. • MAKES: 4 SERVINGS
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
1. In a large skillet, saute asparagus in 1 teaspoon oil until crisp-tender; remove and keep warm.
2. In same skillet, saute shallot in remaining oil and 1 tablespoon butter 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 1-2 minutes or until slightly thickened. Stir in basil.
3. Meanwhile, place 2-3 in. 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.