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May 6, 2015

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

There’s no need to wake up early to make this satisfying breakfast featuring roasted asparagus and poached eggs.

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

This is just the kind of meal I keep in heavy rotation during asparagus season.  It’s quick, easy and a terrific combination of tastes and textures that’s always satisfying.

I’ve called it breakfast, lunch and dinner because it’s a natural for any time of the day.  It’s really a fairly straightforward combination of ingredients, layered for presentation and tied together with a creamy but delicate sauce.

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Fresh asparagus spears topped with a delicate poached egg are at the center of this particular dish.  This is my lighter variation on Eggs Benedict.

I’ve swapped out bacon for asparagus and an English muffin for a roasted portobello mushroom cap.  I’ve also done away with the hollandaise sauce in favor of a lighter, tangier and super quick goat cheese sauce.  This makes for a dish that’s at once hearty but cleaner and fresher tasting than its namesake.

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

The portobello caps and asparagus spear roast quickly in the oven while your eggs are poaching and the goat cheese sauce is whizzed up in no time in the blender in order to keep things as simple as can be.  A scattering of chives across the top brings a touch of freshness and green to the final dish.

This is also one of my favorite weekend brunch dishes because it easily feeds a crowd if you double the quantities.  Basic, comforting, versatile; it’s a lighter spin on an old standby.

What are some of your favorite breakfast or brunch dishes?

Serves serves 2

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

A lighter variation on Eggs Benedict featuring portobello mushrooms and asparagus.

10 minPrep Time

15 minCook Time

25 minTotal Time

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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.
  2. To make the mushroom caps and asparagus:
  3. 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.
  4. 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.
  5. To make the poached eggs:
  6. Bring a shallow pan of salted water to a gentle simmer.
  7. 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.
  8. 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

Gluten-Free, Grain-Free, Vegetarian

7.8.1.2
177
https://gourmandeinthekitchen.com/eggs-benedict-with-asparagus-on-portobello-mushrooms-with-goat-cheese-sauce/
gourmandeinthekitchen.com

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Filed Under: Breakfast, Courses/Meal, Diets, Gluten-Free, Grain-Free, Recipes, Savory, Season, Spring Tagged With: asparagus, breakfast, brunch, chives, eggs, goat cheese, mushrooms, poached eggs

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  1. Ariana says

    May 6, 2015 at 4:32 am

    This sounds SO good! I love the idea of serving the eggs and asparagus over a portobello mushroom– I think it would be really satisfying.
    Reply
  2. Taylor @ Food Faith Fitness says

    May 6, 2015 at 4:34 am

    I could totally see me keeping this on rotation too! I love that you made it lighter with the mushroom, but added EXTRA creamy goodness with that goat cheese! Pinned!
    Reply
  3. Krystal says

    May 6, 2015 at 6:35 am

    Oh my goodness this sounds to die for! It will be perfect for Mother's Day brunch!
    Reply
  4. Angie | Big Bear's Wife says

    May 6, 2015 at 6:52 am

    ooo my word, I love the idea of using mushrooms in place of the bread! I've got to make these asap!
    Reply
  5. Maria | Pink Patisserie says

    May 6, 2015 at 8:30 am

    I'm such a fan of portabellos and these look absolutely fantastic! This would make a great Mother's Day dish!
    Reply
  6. Katrina @ Warm Vanilla Sugar says

    May 6, 2015 at 9:23 am

    That mushroom on the bottom is genius! Genius!! I definitely need to get on this!
    Reply
  7. Kimberly/TheLittlePlantation says

    May 6, 2015 at 10:51 am

    This looks delicious. I love mushrooms and I love asparagus. So a perfect combination :)
    Reply
  8. DessertForTwo says

    May 6, 2015 at 12:31 pm

    This is absolutely gorgeous! And exactly what I want to eat right now. Thanks for another asparagus dish to add to my rotation!
    Reply
  9. Tash says

    May 6, 2015 at 2:51 pm

    This looks soooo delicious and asparagus is one of my favorite things :) Now if I could just get my fiance to eat mushrooms...
    Reply
  10. Mindy says

    May 6, 2015 at 3:10 pm

    Yum! I'm always looking for breakfast recipes that include veggies :) Definitely going to give it a try!
    Reply
  11. Kelly Smith says

    May 6, 2015 at 4:22 pm

    What a BRILLIANT idea! I am drooling over the pix! I might just have to make my own Mother's Day breakfast - this looks amazing!
    Reply
  12. johnna | In Johnna's Kitchen says

    May 6, 2015 at 4:56 pm

    Everything about this looks divine. The goat cheese sauce must happen in my kitchen soon. And what perfectly poached eggs!
    Reply
  13. Robyn says

    May 6, 2015 at 8:00 pm

    Gorgeous! I love it!!
    Reply
  14. Deborah says

    May 6, 2015 at 8:46 pm

    I love eggs benedict, and I'm loving this creative take on it!!
    Reply
  15. Audrey @ Unconventional Baker says

    May 6, 2015 at 10:49 pm

    This looks lovely! Fresh asparagus is so good and I'm super impressed with the swaps -- love the mushroom in place of an english muffins. What a great idea.
    Reply
  16. Kate says

    May 7, 2015 at 12:07 am

    I love the idea of eggs benedict on mushrooms! To be honest I'd probably have a little bit of toast/English muffin on the side (sorry, I am a little loaf) but these are so pretty. Will definitely be making for brunch with friends soon x
    Reply
  17. Angela roberts says

    May 7, 2015 at 6:25 am

    Fabulous grain free brunch. Pinning.
    Reply
  18. EA-The Spicy RD says

    May 7, 2015 at 10:18 pm

    I love absolutely everything about this recipe, and have all the ingredients minus the mushrooms :-) Can't wait to try this!
    Reply
  19. Loriel says

    May 8, 2015 at 7:52 am

    What a lovely twist to the classic version! I love eggs benedict.
    Reply
  20. Steph @ Steph in Thyme says

    May 8, 2015 at 1:12 pm

    Breakfast heaven! I so love portobello mushroom caps and stuff them with all kinds of tastiness. Asparagus and topped with an egg is a new one - and looks so tasty and filling. Makes me want to eat eggs and cheese again, haha.
    Reply
  21. Sarah says

    June 16, 2015 at 4:44 am

    Looks great! How much goat cheese is needed? I don't see it on the list.
    Reply
    • Sylvie says

      June 17, 2015 at 2:15 am

      Hi Sarah, the recipe calls for 2oz of goat cheese.
      Reply

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