2Portobello mushroom caps(medium to large) stems and gills removed
1poundasparagusstems trimmed (cut lengthwise if thick)
4tablespoonsextra virgin olive oildivided
1clovegarlicgrated
Kosher salt and freshly cracked black pepperto taste
¼cupparmesan cheesefreshly grated
2ouncesgoat cheese
1tablespoonlemon juicefresh squeezed
¼teaspoononion powder
1pinchcayenne pepper
2eggsfresh, large
2teaspoonswhite vinegar
1tablespoonchiveschopped for garnish (optional)
1teaspoonred pepper flakesfor 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.
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