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asparagus & mushroom eggs bennies

Asparagus & Mushroom Egg Bennies

Eggs benedict in perfect harmony with asparagus & a creamy mushroom sauce!
Course Breakfast
Cuisine French


  • 12 asparagus spears
  • 3 tsp olive oil divided
  • 1 green onion chopped
  • 2 Tbsp butter divided
  • 2-2/3 cups sliced mushrooms
  • 1/4 cup sherry
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1 Tbsp minced fresh basil
  • 1 Tbsp white vinegar
  • 4 eggs
  • 4 slices French bread toasted
  • 1/4 tsp pepper
  • 2 tsp balsamic vinegar


  • Sauté asparagus in 1 tsp oil in a large skillet until crisp-tender. Set aside
  • Sauté green onion in 2 tsp oil and 1 Tbsp butter until tender. Add mushrooms & garlic. Cook 4 minutes. Add sherry, stir in cream and salt. Bring to a boil. Cook, stirring 2 minutes until slightly thickened Stir in basil.
  • Meanwhile, poach the eggs. Fill large skillet with water, add vinegar. Bring to a boil, reduce heat and simmer gently. Break cold eggs, one at a time, into a saucer, holding it close to the surface of the water, slip each egg into water.
  • Cook, uncovered, until whites are set and yoks are soft, about 4 minutes. With a sotted spoon, lift eggs out of the water.
  • Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar.
Keyword asparagus, asparagus and eggs, mushrooms
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