Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 1 clove garlic, chopped
- ½ teaspoon thyme, chopped
- 1 tablespoon butter
- 6 ounces wild mushrooms, halved or quartered depending on size
- ¼ cup white wine, or broth
- ½ cup heavy cream
- 4 slices multigrain bread, lightly toasted
- 12 spears asparagus, blanched
- 4 eggs
- Sea salt and fresh ground pepper
Method
- Heat the oil in a pan over medium heat. Add the shallot and cook until tender, about 2-3 minutes, then add the garlic and thyme and cook until fragrant, about a minute. Add the butter and allow it to melt, then toss in 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 heat to low.
- Meanwhile, 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 gently 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 then fish them out. Repeat with remaining two eggs.
- To serve, place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce. Season with salt and pepper to taste.
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Asparagus & Mushroom Frittata
This lovely, springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
Ingredients:
1 tablespoon olive oil
1 large bunch fresh asparagus
6 ounces wild mushrooms
1 cup onion, peeled and thinly sliced
8 large eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
1. Heat oil in a large, oven-safe skillet over medium heat. Add the asparagus, onion and mushrooms, then cover and cook until onions and vegetables are tender, but not brown, about 4-5 minutes; remove from heat.
2. Set aside 4-6 asparagus spears and a few of the mushrooms. Cut remaining asparagus into thirds and return to the skillet.
3. In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely. Pour the mixture over vegetables and reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.
4. Preheat the broiler while eggs are cooking. Remove pan from heat, uncover, and arrange reserved asparagus and mushrooms over the eggs. Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.
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Morel Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!
Ingredients:
1 tablespoon olive oil
1 large bunch fresh asparagus
1 cup Morel mushrooms, washed
1 cup sweet onion, peeled and thinly sliced
4 duck eggs or 8 large chicken eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
1. Heat oil in a large, oven-safe skillet over medium heat. Add the asparagus, onion and mushrooms, then cover and cook until onions and vegetables are tender, but not brown, about 4-5 minutes; remove from heat.
2. Set aside 4-6 asparagus spears and a few of the mushrooms. Cut remaining asparagus into thirds and return to the skillet.
3. In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely. Pour the mixture over vegetables and reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.
4. Preheat the broiler while eggs are cooking. Remove pan from heat, uncover, and arrange reserved asparagus and mushrooms over the eggs. Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.
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Poached Duck Eggs with Asparagus
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
½ pound asparagus, ends snapped and sliced into ¼-inch pieces
2 cups morel mushrooms, thoroughly washed and dried
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
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Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
3 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Cut the asparagus into 2-inch pieces. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the asparagus in the pan and season with salt and pepper, tossing to coat asparagus in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3 minutes or until the asparagus just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of asparagus with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
Variation: This dish is also lovely topped with a pat of fresh spring herb butter. To prepare combine, ¼ cup room temperature butter with 2 tablespoons of mixed, chopped herbs and a sprinkle of sea salt. Refrigerate until ready to use.
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Spring Risotto with Wild Mushrooms, Asparagus & Herbs
Earthy mushrooms, tender asparagus, and creamy Arborio rice come together in this elegant spring risotto—rich, comforting, and brightened with fresh herbs and lemon.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (optional)
½ finely chopped onion or shallot
1–2 tablespoons chopped garlic (optional)
8 tablespoons butter or olive oil (or a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups mixed wild mushrooms, washed, trimmed as needed, and sautéed in butter until golden brown
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 teaspoon lemon zest
Pea shoots, for garnish
Sea salt and freshly ground black pepper, to taste
Method:
1. Prep your components: In a saucepan, bring the chicken stock to a boil, then reduce to a low simmer to keep warm. Bring a small pot of salted water to a boil. Blanch asparagus for 1–2 minutes until bright green and just tender. Drain and set aside.
2. In a large saucepan over medium-low heat, melt 4–5 tablespoons butter. Add onion and cook until soft but not browned. Stir in garlic and cook for another minute. Add Arborio rice and stir for about 1 minute until lightly translucent at the edges. Add a ladleful of warm stock and stir until nearly absorbed. Continue adding stock gradually, stirring frequently. Add the wine along with one of the ladles of stock, if using. Continue cooking until the rice is creamy and tender, about 20–25 minutes total.
3. To finish, stir in remaining butter, Grana cheese, parsley, asparagus, lemon zest, and most of the sautéed mushrooms. Season with salt and pepper. Spoon into bowls and top with the remaining mushrooms, extra cheese, and a tangle of fresh pea shoots.
Variation: Try topping each individual portion of risotto with a fried duck egg for a truly decadent finish!
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Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms
These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.
Ingredients:
4 duck eggs
4 teaspoons vinegar
1 large bunch kale rapini, removed of any tough stem ends, florets reserved and greens roughly chopped
1 large bunch Swiss chard, removed of any tough stem ends and greens roughly chopped
2 cups pea shoots
2 cups Hedgehog mushrooms, trimmed of any tough ends
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese, grated, and crispy breadcrumbs (optional)
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the rapini greens and florets, pea shoots, Swiss chard greens and mushrooms and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of greens and mushrooms to a plate, and then top with a poached egg. Season with salt and pepper, as needed, and top with grated Grana-style cheese and crispy breadcrumbs, if desired.
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Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!
Ingredients:
3-4 duck eggs
1 pound asparagus, ends snapped and sliced into ¼-inch pieces
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Italian Fonduta (see recipe)
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus and cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg and a generous helping of fonduta. Season with salt and pepper, as needed.
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Spring Frittata with Mushrooms & Asparagus
This golden frittata folds tender morels, crisp spring veggies, and creamy eggs into one irresistible skillet meal perfect for brunch or a light supper.
Ingredients:
6–8 farm-fresh eggs
½ cup mixed jarred mushrooms
1 small bunch asparagus, trimmed and cut into 1-inch pieces
1 small bunch baby broccoli, chopped
1 small shallot, finely diced
2 tablespoons olive oil
¼ cup whole milk or cream
⅓ cup goat cheese or grated Gruyère (optional)
Sea salt and fresh ground pepper, to taste
Fresh herbs (chives, parsley, or tarragon), for garnish
Method:
1. Preheat the oven to 375°.
2. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add shallots and cook until soft, about 2 minutes. Add mushrooms and cook until tender and golden, then stir in asparagus and baby broccoli. Cook for another 3–4 minutes until just tender. Season with salt and pepper.
3. In a bowl, whisk the eggs with milk or cream, and a pinch of salt. Stir in cheese if using. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine, then let cook undisturbed for 2–3 minutes until the edges begin to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is puffed and set in the center. Let cool slightly, then garnish with fresh herbs. Slice into wedges and serve warm or at room temperature.
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Wild Mushroom & Agretti Frittata
Earthy wild mushrooms and tender agretti give this simple frittata an autumnal Italian spin, perfect for brunch, lunch, or an easy supper.
Ingredients:
1 tablespoon olive oil
1 bunch agretti, tough ends trimmed
1 cup mushrooms, cleaned and sliced
1 cup onion, peeled and thinly sliced
8 large eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
1. Heat the olive oil in a large, oven-safe skillet over medium heat. Add the onion and mushrooms and cook until the onion is tender and the mushrooms are lightly browned, about 5–7 minutes.
2. Set aside a few of the prettiest mushrooms for the top of the frittata. Add the agretti to the skillet and cook just until wilted and tender, about 2–3 minutes. Remove the skillet from the heat.
3. In a separate bowl, beat together the eggs, ricotta cheese, lemon juice, salt, and pepper until well blended. Pour the mixture over the vegetables and reduce the heat to low. Cover and cook until the eggs are almost set, about 7 minutes.
4. Preheat the broiler while the eggs are cooking. Remove the pan from the heat, uncover, and arrange the reserved mushrooms over the top. Broil about 6 inches from the heat until the eggs are fully set and beginning to brown, about 3 minutes. Cut into wedges to serve
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