Wake up to a satisfying breakfast of portobello mushroom eggs benedict featuring roasted asparagus and a creamy 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. It’s my lighter variation of Eggs Benedict.
I’ve called this portobello mushroom eggs benedict 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.
How to make portobello mushroom eggs benedict:
Fresh asparagus spears topped with a delicate poached egg are at the center of this particular dish.
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.
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.