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!
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.
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.
- 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
- Heat the oil in a pan over medium heat.
- Add the shallot and cook until tender, about 2-3 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the butter and let it melt.
- Add the mushrooms and cook until they release their moisture, about 3-5 minutes.
- Add the wine or broth, deglaze the pan and cook for 2 minutes.
- Add the cream and simmer until it thickens, about 2-3 minutes and reduce the meat to minimum.
- Bring a large pot of water to a boil and reduce the heat to medium.
- Swirl the water in the pot.
- Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat with another egg.
- 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.
- Place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce.
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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.
This looks amazing! Love the runny yolk….And beautiful pics btw 🙂
Cooking Creation says
This is just amazing! I must try this!
Mushrooms Canada says
Love this take on Eggs Benedict Kevin! It does look oh so decadent doesn't it?
Kalisis Rising says
Check out this guy, he's awesomely cool and you might learn to find morels right in your own 'backyard' – http://www.wildmanstevebrill.com/
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!
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….
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 says
This looks fantastic. I just stumbled onto your blog and I will definitely be back. Thanks!
Great Blog and wonderful pics, I love mushroom and aspagus that look so delicious, thanks for share.
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!
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!
So tasty looking. Yum!
Looks fantastic. I love your creativity!!! 🙂
I really love morels! Paired with the asparagus, this looks divine. Perfect for a lazy weekend breakfast!
wow, that looks really decadant!! I've not seen fresh morels in our stores, hmmm, I'll have to look harder! anne
Melissa @IWasBornToCook says
Delicious! I love this combination.
Food Glorious Food! says
gourmet egg Benedict?? I love it!
Inside a British Mum's Kitchen says
THis is such good looking food – perfect
Sue in Canada says
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 says
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 says
looks yummmmy. I love the combination. Thanks for sharing
You are KILLING me Kevin. Seriously, this has me totally drooling.
sewa mobil says
I get many info from this article….very helpful,so thankyou.
Ellerine sağlık,çok lezzetli görünüyor.Sevgilerrrrrrr…..
Kevin! I have to discover morels now! Great pictures! You have a new fan from Germany!
Rocky Mountain Woman says
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!!!
Oh my goodness. You never fail to impress me with your mushroom dishes.
Eggs Benedict is my most fave breakfast food of all time, and this looks like an amazing take on the classic! Must. Try. Soon.
Oh wow Kevin, that last photo nearly made me weep. Looks gorgeous. Such a good combination of flavours 🙂
thnx that truly beautiful 😉