March 29, 2018 This week’s farm veggie recipe idea:
Included in box: Asparagus
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
- 2 Eggs, large
- 1 tbsp Lemon juice, freshly squeezed
- 1 Pepper, Freshly ground
- 1 Sea salt
- 3 tbsp Olive oil, extra virgin
- 2 oz Goat cheese, fresh
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.
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.
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.