![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/01\/Eggs-Benedict-with-Asparagus-on-Portobello-Mushrooms-with-Goat-Cheese-Sauce.jpg\")
<\/a><\/p>\n2 medium to large Portobello mushroom caps, stems removed<\/p>\n
1\/2 a small bunch asparagus, stems trimmed and cut lengthwise if thick<\/p>\n
3 T.\/45ml extra virgin olive oil (divided use)<\/p>\n
1 small garlic clove, finely minced or grated<\/p>\n
Sea salt<\/p>\n
Freshly ground pepper<\/p>\n
2 oz\/156g fresh goat cheese<\/p>\n
1 T.\/15ml freshly squeezed lemon juice<\/p>\n
2 large eggs<\/p>\n
1 T. chopped chives for serving<\/p>\n
<\/p>\n
To make goat cheese sauce: Combine the goat cheese, 1 T. of water, the lemon juice, 1\/4 tsp. salt, and 1\/8 tsp. white pepper and 1 T. of olive oil in a small blender or food processor. Blend on high until smooth. (You can double the goat cheese sauce recipe if you don’t have a small blender or food processor and just save half for later use.) Set aside. To make the mushroom caps and asparagus: Heat broiler. Brush the mushroom caps and asparagus (if your asparagus spears are very thick cut them lengthwise) all over with remaining 2 T. of the oil and minced garlic and season with a few pinches of salt and pepper. Place mushroom caps on a baking sheet and broil stem side down for 5 minutes. Flip the mushrooms and add the asparagus spears to the sheet. Broil for an additional 3 minutes, or until tender and lightly golden. To make the poached eggs: Bring a shallow pan of salted water to a gentle simmer. Carefully crack each of the eggs into the water. Turn off the heat, cover and let sit for 5 to 7 minutes (depending on how runny you like your yolks), then carefully remove from the pan using a slotted spoon and drain on a clean kitchen towel. Top each mushroom with a few asparagus spears and a poached egg. Spoon goat cheese sauce over along with an extra sprinkle of pepper and chopped chives and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Eggs Benedict with Asparagus on Portabello Mushrooms with Goat Cheese Sauce 2 medium to large Portobello mushroom caps, stems removed 1\/2 a small bunch asparagus, stems trimmed and cut lengthwise if thick 3 T.\/45ml extra virgin olive oil (divided use) 1 small garlic clove, finely minced or grated Sea salt Freshly ground pepper 2 oz\/156g fresh goat cheese 1 T.\/15ml freshly squeezed lemon juice 2 large eggs 1 T. chopped chives for serving To make goat cheese sauce: Combine…<\/p>\n