Try this delicious recipe for a lighter, vegetarian version of classic eggs benedict using roasted Portobello mushrooms, fresh asparagus, and creamy goat cheese sauce.
Eggs benedict with asparagus 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.
While it may sound fancy, eggs benedict is really a fairly straightforward combination of ingredients, layered for presentation and tied together with a creamy but delicate sauce.
This is my lighter vegetarian 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, which makes for a dish that’s lighter and fresher tasting than its namesake. Here’s what you’ll need.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Portobello Mushrooms – You’ll need 2 medium to large Portobello mushroom caps, stems removed.
- Asparagus – You’ll need about ½ a bunch asparagus, stems trimmed.
- Olive Oil – Use your favorite extra virgin olive oil.
- Garlic – You’ll need 1 small garlic clove, finely minced or grated.
- Goat Cheese – You’ll need a fresh goat cheese log.
- Lemon Juice – Use freshly squeezed lemon juice.
- Eggs – You’ll need 2 large eggs.
- Chives – You’ll need a few chopped chives for serving.
How to Make Eggs Benedict with Asparagus:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
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.
- You’ll make the goat cheese sauce by blending the goat cheese, a Tablespoon of water, the lemon juice, salt, pepper and olive oil in a small blender or food processor until smooth.
- To make the mushroom caps and asparagus, you’ll brush the caps and asparagus with the oil and minced garlic and season them with a few pinches of salt and pepper.
- Now you’ll place the mushroom caps on a baking sheet and broil them stem side down for a few minutes. Then flip the mushrooms, add the asparagus spears to the sheet and broil until tender.
- To make the poached eggs, you’ll bring a shallow pan of salted water to a gentle simmer and 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 the eggs from the pan using a slotted spoon and drain them on a clean kitchen towel.
- When you are ready to assemble, top each mushroom cap with a few asparagus spears and a poached egg and spoon the goat cheese sauce over the top along with a sprinkle of chopped chives and serve.
Basic, comforting, versatile; it’s a lighter spin on an old standby.
Looking for more gluten-free brunch inspiration? See our full collection of healthy gluten free brunch ideas.
More Egg Recipes:
Eggs Benedict with Asparagus
Wake up to a satisfying breakfast of eggs benedict featuring roasted portobello mushrooms, asparagus and goat cheese sauce.
Ingredients
- 2 medium to large Portobello mushroom caps, stems removed
- ½ a 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:
- Combine the goat cheese, 1 Tablespoon of water, the lemon juice, ¼ teaspoon salt, and ⅛ 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:
- 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.
To make the poached eggs:
- 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.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Nut-Free
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 209Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 55mgSodium: 182mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Mindy says
Yum! I'm always looking for breakfast recipes that include veggies 🙂 Definitely going to give it a try!
Tash says
This looks soooo delicious and asparagus is one of my favorite things 🙂 Now if I could just get my fiance to eat mushrooms...
DessertForTwo says
This is absolutely gorgeous! And exactly what I want to eat right now. Thanks for another asparagus dish to add to my rotation!
Kimberly/TheLittlePlantation says
This looks delicious. I love mushrooms and I love asparagus. So a perfect combination 🙂
Katrina @ Warm Vanilla Sugar says
That mushroom on the bottom is genius! Genius!! I definitely need to get on this!
Maria | Pink Patisserie says
I'm such a fan of portabellos and these look absolutely fantastic! This would make a great Mother's Day dish!
Angie | Big Bear's Wife says
ooo my word, I love the idea of using mushrooms in place of the bread! I've got to make these asap!
Krystal says
Oh my goodness this sounds to die for! It will be perfect for Mother's Day brunch!
Taylor @ Food Faith Fitness says
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!
Ariana says
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.