Morel Mushroom and Asparagus Eggs Benedict
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- 1 tablespoon butter
- 8 ounces morel mushrooms, halved or quartered depending on size
- 1/4 cup white wine, or broth
- 1/2 cup heavy cream
- salt and pepper to taste
- 4 slices multi grain bread, lightly toasted
- 12 spears asparagus, blanched
- 4 poached eggs
- This recipe is vegetarian
- Produce
- Garlic (1 clove)
- Morel mushrooms (8 ounces)
- Shallot, large (1)
- Spears asparagus (12)
- Thyme (1/2 teaspoon)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and pepper (1)
- Bread & Baked Goods
- Bread, multi grain lightly toasted (4 slices)
- Dairy
- Butter (1 tablespoon)
- Heavy cream (1/2 cup)
- Refrigerated
- Eggs (4)
- Beer, Wine & Liquor
- White wine (1/4 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published May 31, 2011 (1 year ago).
10 people saved this recipe.
