Mushroom & Asparagus Eggs Benedict Recipe

Name: Mushroom & Asparagus Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm.
2
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.
3
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.
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.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 fresh asparagus spears, 3 teaspoons olive oil, divided, 1 shallot, finely chopped, 2 tablespoons butter, divided, and more.

Yes, Mushroom & Asparagus Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom & Asparagus Eggs Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions