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Morel Mushroom and Asparagus Eggs Benedict

Morel and Asparagus Eggs Benedict

One of the things that I always look forward to in spring are the morel mushrooms. Morel mushrooms are not cultivated and I do not know the first thing about how to hunt for them so I have to pay a heavy premium to enjoy these spring treasures. Even so, given the mushroom fanatic that I am, I try to enjoy some at least once a year and hey, its ok to indulge every once in a while!

Morel and Asparagus Eggs Benedict

This past weekend when I came across them at the farmers market I did not hesitate to pick some up even though they were not on my meal plan this week. I had been impatiently awaiting their arrival and I already had several recipes lined up the first of which was for some morel mushroom and asparagus eggs benedict. Eggs benedict normally consists of an English muffin topped with ham, a poached egg and hollandaise sauce but I envisioned this version starting with some nice multi grain toast topped with the in season fresh local asparagus, a poached egg and creamy morel mushroom sauce.

Morel and Asparagus Eggs Benedict

This recipe is really pretty easy to make despite the fact that it looks so decadent. All you have to do is toast the bread, steam, grill or roast the asparagus, poach an egg and make the mushroom sauce. The mushroom sauce is the heart of this dish and I wanted it to really show case the morel mushrooms and so I kept the sauce pretty simple without adding any strong competing flavours. The sauce starts out with some shallots and garlic followed by sauteing the mushrooms in butter. Next the pan is deglazed with a bit of white wine to ensure that no flavour is left on the bottom of the pan and then finally some cream is added.

I had pretty high expectations for this dish and it did not fail! This has to be my new favourite morel mushroom dish! I really like the way the morel mushroom flavour came through and things only got better with the runny egg yolk. The juicy asparagus worked its magic by helping to cleanse the palate so that you are ready for that next bite of creamy morel mushroom sauce.

Morel Mushroom and Asparagus Eggs Benedict

Toasted multi grain toast topped with juicy asparagus, poached eggs and a decadent creamy morel mushroom sauce.


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
  • 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
Directions
  1. Heat the oil in a pan over medium heat.
  2. Add the shallot and cook until tender, about 2-3 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the butter and let it melt.
  5. Add the mushrooms and cook until they release their moisture, about 3-5 minutes.
  6. Add the wine or broth, deglaze the pan and cook for 2 minutes.
  7. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the meat to minimum.
  8. Bring a large pot of water to a boil and reduce the heat to medium.
  9. Swirl the water in the pot.
  10. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat with another egg.
  11. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Repeat with remaining two eggs.
  12. Place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce.

Similar Recipes:
Eggs Benedict
Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
Creamy Asparagus Soup with Morel Mushrooms and Ramps
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Asparagus Huevos Rancheros
Asparagus, Halloumi and Chickpea Farro Salad
Poached Egg on Toast with Chipotle Mayonnaise, Bacon and Avocado
Green Beans in a Creamy Mushroom Sauce
Peameal Bacon Breakfast Sandwich with Maple Caramelized Onions and a Fried Egg
Roasted Portobello Mushroom with Poached Egg in a Creamy Mushroom Sauce
Steak and Eggs Benedict with Asparagus in Bearnaise Sauce
Carnitas Eggs Benedict

31 comments:

Helene said...

I just had Eggs and Asparagus for Dinner tonight. What a great plate, I love the way your are doing it with the eggs benedict.

Leah said...

This looks amazing! Love the runny yolk....And beautiful pics btw :)

Cooking Creation said...

This is just amazing! I must try this!

Mushrooms Canada said...

Love this take on Eggs Benedict Kevin! It does look oh so decadent doesn't it?
- Brittany

Kalisis Rising said...

Check out this guy, he's awesomely cool and you might learn to find morels right in your own 'backyard' - http://www.wildmanstevebrill.com/

Tanvi said...

These look amazing! I made some grilled asparagus with poached eggs the other day and never realize what a lovely combination the two were together. I bet adding the morels would make it extra, extra special!

Pola said...

This looks amazing and decadent! I never poached an egg and for some reason poaching an egg scares me... but you make it sound easy. Maybe I should try....

~Bee said...

I've never successfully poached an egg, and I've never even tried a morel! Oh what I must be missing in life :(

Barefeet In The Kitchen said...

This looks fantastic. I just stumbled onto your blog and I will definitely be back. Thanks!

Farida said...

Great Blog and wonderful pics, I love mushroom and aspagus that look so delicious, thanks for share.

farida
http://kitchensuperfood.com

Joanne said...

I didn't think that morels were really WORTH IT until I had some last year...and oh my lord they are so worth it. This eggs benedict looks delicious!

Ben said...

That looks good for breakfast right about now. I just saw some Morel mushrooms at the market the other day. I need to make this breakfast now!

warmvanillasugar said...

So tasty looking. Yum!

Ellie said...

Looks fantastic. I love your creativity!!! :)

kelley said...

I really love morels! Paired with the asparagus, this looks divine. Perfect for a lazy weekend breakfast!

anniebakes said...

wow, that looks really decadant!! I've not seen fresh morels in our stores, hmmm, I'll have to look harder! anne

Melissa @IWasBornToCook said...

Delicious! I love this combination.

Food Glorious Food! said...

gourmet egg Benedict?? I love it!

Inside a British Mum's Kitchen said...

THis is such good looking food - perfect
Mary

Sue in Canada said...

I know that morels flurish in forests that have been burned in a forest fire...i think the following year. We took a Morel Hunting Cooking Class weekend once...not much luck with the mushrooms (I found the ONLY one) but they had dried the huge harvest from the year prior so we had an amazing dinner!
This looks amazing!

Red Shallot Kitchen said...

I found your blog by accident and this recipe looks very inviting. Love all of the ingredients, I want to give this a try.

MARCO PASHA said...

looks yummmmy. I love the combination. Thanks for sharing

Pam said...

You are KILLING me Kevin. Seriously, this has me totally drooling.

sewa mobil said...

I get many info from this article....very helpful,so thankyou.

annemineli said...

Ellerine sağlık,çok lezzetli görünüyor.Sevgilerrrrrrr.....

Claudia said...

Kevin! I have to discover morels now! Great pictures! You have a new fan from Germany!

Rocky Mountain Woman said...

I don't know how they taste (but I intend to find out), but they are so pretty that it would be worth making them just for the pretty factor!!!

Lisa said...

Oh my goodness. You never fail to impress me with your mushroom dishes.

FabFrugalFood said...

Eggs Benedict is my most fave breakfast food of all time, and this looks like an amazing take on the classic! Must. Try. Soon.

Donna

Jacqueline said...

Oh wow Kevin, that last photo nearly made me weep. Looks gorgeous. Such a good combination of flavours :)

Anonymous said...

thnx that truly beautiful ;-)

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