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:
1. 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.
2. 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.
3. 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.
4. To serve, place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce. Season with salt and pepper to taste.
Happy & Healthy
As we greet June, we all have our fingers crossed for a warmer (and sunnier!) month ahead, don’t we? But despite any lingering June gloom, this week’s box at least is off to a bright and happy start with such favorites as rich and buttery King salmon, locally foraged Morel mushrooms, Pain au Levain bread and creamy chevre from Lost Peacock Farm. In addition to our farm-fresh eggs and garden herbs, this week’s lineup also awaits with such produce all-stars as asparagus, red spring onions and a beautiful mix of salad greens. Enjoy!
Here are a few recipe ideas for the week:
Morel Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Meyer Lemon & Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
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.
The Italian Classic Recipes
As they say, the classics never go out of style, and this week we are sharing the ingredients for one of our all-time favorites—lasagna! Craft your own using our housemade marinara sauce, fresh lasagna sheets and a trio of rich, creamy cheeses (fresh ricotta, grated Parmesan and goat mozzarella), then bake and pair it with warm focaccia and perhaps a salad of fresh spring greens. Also included: Farm-fresh eggs, fragrant herbs and seasonal favorites such as pea shoots and locally-foraged Morel mushrooms—as they say in Italy, mangia!
Here are a few recipe ideas for the week:
Pea Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Broccoli with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccoli makes for a warm, homey side.
Morel Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Roasted Blood Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
