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Asparagus Eggs Benedict With Portobello Mushrooms & Goat Cheese Sauce
THEMOUNTAINKITCHEN14Ingredients
30Minutes
560Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 portobello mushroom caps (medium to large, stems and gills removed)
- 1 bunch asparagus (stems trimmed, cut lengthwise if thick)
- 4 Tbsp. extra-virgin olive oil (divided)
- 1 garlic clove (small, grated)
- salt
- freshly ground pepper
- 1/4 cup grated Parmesan cheese (fresh)
- 2 oz. goat cheese
- 1 Tbsp. lemon juice (fresh squeezed)
- 1/4 tsp. onion powder
- 1 pinch cayenne pepper
- 2 large eggs (fresh)
- 2 tsp. white vinegar
- 1 Tbsp. chives (chopped, and red pepper flakes, for garnish, optional)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol250mg83% |
| Sodium760mg32% |
| Potassium780mg22% |
| Protein25g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A40% |
| Vitamin C25% |
| Calcium50% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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