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Morel Mushroom and Asparagus Eggs Benedict
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- 1 tablespoon butter
- 8 ounces morel mushrooms, halved or quartered depending on size
- 1/4 cup white wine, or broth
- 1/2 cup heavy cream
- salt and pepper to taste
- 4 slices multi grain bread, lightly toasted
- 12 spears asparagus, blanched
- 4 poached eggs
Directions:View on Closet Cooking
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