Breakfast & Brunchclosetcooking
Morel Mushroom and Asparagus Eggs Benedict
Toasted multi grain toast topped with juicy asparagus, poached eggs and a decadent creamy morel mushroom sauce.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- bowl
📝 Preparation Steps
1
Heat the oil in a pan over medium heat.
2
Add the shallot and cook until tender, about ⏱️ 2-3 minutes.
large shallot, finely diced1
3
Add the garlic and thyme and cook until fragrant, about a minute.
garlic, chopped1 clove
4
Add the butter and let it melt.
butter1 tablespoon
5
Add the mushrooms and cook until they release their moisture, about ⏱️ 3-5 minutes.
6
Add the wine or broth, deglaze the pan and cook for ⏱️ 2 minutes.
7
Add the cream and simmer until it thickens, about ⏱️ 2-3 minutes and reduce the meat to minimum.
8
Bring a large pot of water to a boil and reduce the heat to medium.
9
Swirl the water in the pot.
10
Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat with another egg.
11
Let the eggs cook until the whites are set but the yolks are not, about ⏱️ 2-3 minutes and fish them out. Repeat with remaining two eggs.
12
Place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce.
poached eggs4
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