🐰ASPARAGUS Eggs Benedict Easter Brunch

March 29, 2018 This week’s farm veggie recipe idea:

Asparagus Benedict Easter Brunch

Included in box: Asparagus

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Gourmande in the Kitchen
 Gluten Free, Grain Free, Vegetarian

There’s no need to wake up early to make this satisfying breakfast featuring roasted asparagus and poached eggs. A lighter variation on Eggs Benedict featuring portobello mushrooms and asparagus.

10 minPrep Time

15 min Cook Time

25 min Total Time

  • 1/2 A small bunch asparagus
  • 1 tbsp Chives
  • 1 Garlic clove, small
  • 2 Portobello mushroom caps, medium to large
Refrigerated
  • 2 Eggs, large
Condiments
  • 1 tbsp Lemon juice, freshly squeezed
Baking & Spices
  • 1 Pepper, Freshly ground
  • 1 Sea salt
Oils & Vinegars
  • 3 tbsp Olive oil, extra virgin
Dairy
  • 2 oz Goat cheese, fresh

Instructions

To make goat cheese sauce:

Combine the goat cheese, 1 Tablespoon of water, the lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon white pepper and 1 Tablespoon of olive oil in a small blender or food processor. Blend on high until smooth. (You can double the goat cheese sauce recipe if you don’t have a small blender or food processor and just save half for later use.) Set aside.

To make the mushroom caps and asparagus:

Heat broiler. Brush the mushroom caps and asparagus (if your asparagus spears are very thick cut them lengthwise) all over with remaining 2 Tablespoons of the oil and minced garlic and season with a few pinches of salt and pepper.

Place mushroom caps on a baking sheet and broil stem side down for 5 minutes. Flip the mushrooms and add the asparagus spears to the sheet. Broil for an additional 3 minutes, or until tender and lightly golden.

To make the poached eggs:

Bring a shallow pan of salted water to a gentle simmer.

Carefully crack each of the eggs into the water. Turn off the heat, cover and let sit for 5 to 7 minutes (depending on how runny you like your yolks), then carefully remove from the pan using a slotted spoon and drain on a clean kitchen towel.

Top each mushroom with a few asparagus spears and a poached egg. Spoon goat cheese sauce over along with an extra sprinkle of pepper and chopped chives and serve immediately.

 

 

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