Mushroom Asparagus Eggs Benedict Recipes

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Steps:

• Preheat a grill to medium high. Put the asparagus and mushrooms in separate bowls; toss each with 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon thyme and a pinch each of salt and pepper. Place the asparagus and mushrooms on opposite sides of a grill basket and grill, tossing occasionally, until tender and browned around the edges, about 3 minutes for the asparagus and 7 minutes for the mushrooms. Remove to a large plate.
• Heat a large cast-iron skillet on the grill; add the remaining 3 tablespoons olive oil. Crack the eggs into a bowl, then pour into the skillet; season with salt. Scatter the vegetables around the egg whites, avoiding the yolks. Cook, rotating the skillet, until the whites are set but the yolks are still runny, 5 to 8 minutes. Meanwhile, grill the bread until lightly charred, 1 minute per side.
• Remove the skillet from the grill and sprinkle with parsley, parmesan and red pepper flakes. Serve with the grilled bread.

Steps:

• Preheat the oven to 350°F.
• Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
• Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
• Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
• Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Steps:

• Heat the oil and butter in a frying pan over a medium heat until foaming, then fry the mushrooms for 10 mins until just golden brown. Add the garlic and spinach and fry for 5 mins more, then season with salt and black pepper and set aside.
• To make the hollandaise, tip the vinegar, peppercorns, bay leaf and 40ml water into a small pan. Simmer over a low heat until the liquid has reduced by two-thirds. Remove from the heat and set aside.
• Fill a large pan a third full with water and bring to a gentle simmer. Whisk the egg yolks with 1 tbsp of the vinegar mixture in a heatproof bowl for 3-5 mins until just aerated. Set the bowl over the simmering water and slowly drizzle in the melted butter, whisking until all the butter has been incorporated and the mixture has emulsified. Remove from the heat and taste for seasoning. Add a little more of the vinegar mixture or salt and pepper, if you like.
• Bring a pan of lightly salted water to the boil, then reduce the heat to a simmer. Wipe a little vinegar around a small ramekin using kitchen paper, then crack in one of the whole eggs. Swirl the simmering water using a wooden spoon and wait for the vortex to begin to subside. When it does, gently tip the egg into the middle and cook for 3 mins. Scoop out onto a plate using a slotted spoon, then repeat with the remaining eggs. Reheat the mushrooms over a low heat, then pile these on top of the toast. Top with the poached eggs, hollandaise and chives or tarragon.