Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

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Ingredients

• 2 medium to large Portobello mushroom caps, stems removed
• 1/2 a small bunch asparagus, stems trimmed and cut lengthwise if thick
• 3 Tablespoons/45ml extra virgin olive oil (divided use)
• 1 small garlic clove, finely minced or grated
• Sea salt
• Freshly ground pepper
• 2 oz/156g fresh goat cheese
• 1 Tablespoon/15ml freshly squeezed lemon juice
• 2 large eggs
• 1 Tablespoon chopped chives for serving

Instructions

To make goat cheese sauce:
1. 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:
2. 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.
3. 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:
4. Bring a shallow pan of salted water to a gentle simmer.
5. 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.
6. 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.

Notes