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.
Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Ingredients:
4 eggs
4 teaspoons vinegar
1 pound braising greens, such as spinach or baby kale
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Multigrain bread, sliced and toasted
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, heat the oil and butter in a large skillet over medium-high heat. Add the greens and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, top a piece of multigrain toast with a hearty helping of greens and a poached egg. Season with salt and pepper, and garnish with microgreens.
Simply Delicious Recipes
This week’s box is fit for brunch, lunch and beyond with all the ingredients for an easy, elegant meal—from our housemade butternut squash-ginger soup and multigrain bread to smoky blue cheese dressing and roasted hazelnuts to add to crisp salad greens. Also featuring such favorites as Sauk Farm apple cider, organic whole grain flour from Cairnspring Mills, our signature bread pudding and farm-fresh eggs, this lineup is rounded out by Savoy cabbage, Cara Cara oranges and Austrian Crescent fingerling potatoes—enjoy!
Here are a few recipe ideas for the week:
Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts
The salad makes for an excellent accompaniment to this week’s Butternut squash soup.
Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.
Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.
Roasted Fingerling Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!
