Asparagus Eggs Benedict With Portobello Mushrooms {A Meatless Monday Recipe

Asparagus Eggs Benedict With Portobello Mushrooms {A Meatless Monday Recipe

Asparagus Eggs Benedict with roasted Portobello mushrooms, garlic, and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict.  This Meatless Monday dish will have you licking the plate!

This weekend, I had planned to work in the yard giving our flower beds some much-needed attention, but Mother Nature would not cooperate with me. I had envisioned some spring planting, fresh topsoil, fertilizer, Preen, and new mulch, but after I got a freeze warning on my phone from my weather app, I figured there would be no need.

His Royal Highness looking out the back door

Saturday night we had high winds. I’m pretty sure our roof got picked up and slammed down on top of the house a few times. It was a rough night, with very little sleep. We woke up to a snowy powder sugar-coated deck. Even His Royal Highness had to see it for himself.

David says spring is broken, but I’m beginning to think Mother Nature needs some Midol or something. Is she PMS’ing? The weather started out really crappy on Saturday morning. The rain was trickling down the gutter pipe and it was dark and cloudy. It would have made for some good sleeping, but His Royal Highness and David would not let me.

the view from our deck

After running some errands, doing some grocery shopping, the weather got really pretty outside despite some pretty strong wind gusts.

It was warm enough to get outside for just a little while. I couldn’t resist at least breaking away the old dead foliage from some of my plants.

the flowerbed beside the house

This little Eastern Fence Lizard came out to watch. He was sunning himself on one of the rocks. I think he was wishing for the warmer weather to stick around too.

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

When I got around to the back of the house, I saw my poor asparagus plants had tried their best to produce. My mama gave me these little guys 3 or 4 years ago. I’m not a good nurturer and I tend to neglect things sometimes. Although farming is strong within my blood and I have Southampton County peanut dirt in my veins, it is probably a good thing I didn’t decide to become one. These poor asparagus come back each year. I will be planting these in the ground once there is no threat of freezing!

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

Speaking of asparagus, they are a sure sign of spring no matter what Mother Nature decides to do. As you know, breakfast for supper is a common occurrence in the Mountain Kitchen. I made this Asparagus Eggs Benedict with Portobello mushrooms and goat cheese sauce last week for Meatless Monday. 

This was an old recipe I wanted to revisit. This time, I decided to make the Asparagus Eggs Benedict using Portobello mushroom caps instead of English Muffins. Substituting mushroom caps takes away the carbs the English Muffin adds to traditional Benedict recipes and in my opinion, gave the eggs Benedict more flavor and richness. Another great difference about this Asparagus Eggs Benedict recipe is that the goat cheese sauce instead of traditional Hollandaise sauce.

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

How To Make Asparagus Eggs Benedict:

Using an immersion blender with blending jar or small food processor, blend together the goat cheese, lemon juice, 1 tablespoon olive oil, 1 tablespoon of water, seasoned with salt and pepper, to taste; until smooth. Set aside.

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

Preheat the oven broiler and line two small oven pans with aluminum foil.

Brush the mushroom caps with about 1 tablespoon of the olive oil. Place the mushroom caps on one of the prepared baking sheets. Broil the mushrooms stem side down for 5 minutes.

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

While the mushrooms are broiling, drizzle the remaining olive oil on the asparagus and sprinkle them with the grated garlic and parmesan cheese; season with salt and pepper, to taste.

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

At the end of the 5 minutes, flip the mushrooms return them under the broiler and add the prepared pan of asparagus to the oven. Broil for an additional 3 to 5 minutes, or until tender and lightly golden. Remove both of the baking sheets from the oven and keep in a warm place.

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

Poach the eggs:

The first thing you need is almost boiling water in a small saucepan. The water should be hot, but you do not want the bubbles. The bubbles can disturb the egg and cause it to break. Add one or two teaspoons of vinegar to the water. The vinegar helps the egg whites congeal.

Working with one egg at a time, crack an egg into a ramekin or small bowl. Use a spoon to stir the water in circles to create a vortex in the water. Don’t get carried away, if the water is spinning too fast the egg could break. The vortex will help keep the egg together and enclose the white around the yolk better. As the vortex slows, place the cup near the surface of the hot water; gently drop the egg into the water.

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

Use a spoon to nudge the egg white closer to the yolk, if the vortex is not strong enough to do so. Getting the speed of the vortex takes some practice. Just remember it is better to be too cautious than not cautious enough, when dealing with eggs. When the water has calmed a bit gently coax the egg over to one side, then you can drop the second egg in, but this time no vortex. You’ll have to use a spoon to nudge the whites closer to the yolk.

Now, turn off the heat. Cover the eggs and let them sit until the egg whites are cooked; about 4 minutes. When the egg whites are opaque, carefully lift the eggs, one at a time out of the pan with a slotted spoon. Allow them to drain a little before plating, just don’t wait too long. They are still cooking and the yolks could start to set.

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

Top each mushroom cap with a some of the asparagus, then gently rest a poached egg on top of them. Using a spoon, drizzle some of the goat cheese sauce over the egg and asparagus. Season with red pepper flakes and chopped chives. Serve the asparagus eggs benedict immediately.

Asparagus Eggs Benedict With Roasted Portobello Mushrooms| This Meatless Monday dish will have you licking the plate! Asparagus Eggs Benedict with Roasted Portobello Mushrooms with garlic and parmesan cheese, topped with a soft supple poached egg and drizzled with a creamy and tangy goat cheese sauce. A much lighter variation of the classic dish Eggs Benedict. | TheMountainKitchen.com

Maybe one of these days I can get outside and work on my poor neglected flowerbeds, but until then I will be pondering over this Asparagus Eggs Benedict and the goat cheese sauce used in this recipe. I fell head over heels in love with it and I am itching to figure out something else I can do with it…

If you have recommendations for other things to use this wonderful sauce with a comment below! Who knows maybe I’ll feature your idea in a blog post.

Asparagus Eggs Benedict With Portobello Mushrooms

Asparagus Eggs Benedict with Roasted Portobello Mushrooms, topped with a poached egg drizzled with a creamy and tangy goat cheese sauce.
Course Breakfast
Cuisine American, Vegetarian / Meatless Monday
Keyword asparagus, breakfast, brunch, eggs benedict, mushrooms, Portobello
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 507kcal

Ingredients

  • 2 Portobello mushroom caps (medium to large) stems and gills removed
  • 1 pound asparagus stems trimmed (cut lengthwise if thick)
  • 4 tablespoons extra virgin olive oil divided
  • 1 clove garlic grated
  • Kosher salt and fresh cracked black pepper to taste
  • ¼ cup parmesan cheese freshly grated
  • 2 ounces goat cheese
  • 1 tablespoon lemon juice fresh squeezed
  • ¼ teaspoon onion powder
  • 1 pinch cayenne pepper
  • 2 eggs fresh, large
  • 2 teaspoons white vinegar
  • 1 tablespoon chives chopped for garnish (optional)
  • 1 teaspoon red pepper flakes for garnish (optional)

Instructions

The Goat Cheese Sauce

  • Using an immersion blender with blending jar or small food processor, blend together the goat cheese, lemon juice, 1 tablespoon olive oil, 1 tablespoon of water, seasoned with salt and pepper, to taste; until smooth. Set aside.

The Mushrooms

  • Preheat the oven broiler and line two small oven pans with aluminum foil.
  • Brush the mushroom caps with about 1 tablespoon of the olive oil. Place the mushroom caps on one of the prepared baking sheets. Broil the mushrooms stem side down for 5 minutes.
  • While the mushrooms are broiling, drizzle the remaining olive oil on the asparagus and sprinkle them with the grated garlic and parmesan cheese; season with salt and pepper, to taste.
  • At the end of the 5 minutes, flip the mushrooms return them under the broiler and add the prepared pan of asparagus to the oven. Broil for an additional 3 to 5 minutes, or until tender and lightly golden. Remove both of the baking sheets from the oven and keep in a warm place.

Poach the eggs

  • The first thing you need is almost boiling water in a small saucepan. The water should be hot, but you do not want the bubbles. The bubbles can disturb the egg and cause it to break. Add one or two teaspoons of vinegar to the water. The vinegar helps the egg whites congeal. Working with one egg at a time, crack an egg into a ramekin or small bowl. Use a spoon to stir the water in circles to create a vortex in the water. Don’t get carried away, if the water is spinning too fast the egg could break. The vortex will help keep the egg together and enclose the white around the yolk better. As the vortex slows, place the cup near the surface of the hot water; gently drop the egg into the water.
  • Use a spoon to nudge the egg white closer to the yolk, if the vortex is not strong enough to do so. Getting the speed of the vortex takes some practice. Just remember it is better to be too cautious than not cautious enough, when dealing with eggs. When the water has calmed a bit gently coax the egg over to one side, then you can drop the second egg in, but this time no vortex. You’ll have to use a spoon to nudge the whites closer to the yolk.
  • Now, turn off the heat. Cover the eggs and let them sit until the egg whites are cooked; about 4 minutes. When the egg whites are opaque, carefully lift the eggs, one at a time out of the pan with a slotted spoon. Allow them to drain a little before plating, just don’t wait too long. They are still cooking and the yolks could start to set.

Assemble the Asparagus Eggs Benedict

  • Top each mushroom cap with a some of the asparagus. Gently rest a poached egg on top of them. Using a spoon, drizzle some of the goat cheese sauce over the egg and asparagus. Season with red pepper flakes and chopped chives. Serve immediately.

Notes

Recipe adapted from Gourmande in the Kitchen

Nutrition

Calories: 507kcal | Carbohydrates: 14g | Protein: 22g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 396mg | Potassium: 844mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2705IU | Vitamin C: 16.9mg | Calcium: 267mg | Iron: 6.9mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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