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Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce
GOURMANDE IN THE KITCHEN10Ingredients
25Minutes
420Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 portobello mushroom caps (medium to large, stems removed)
- 1/2 asparagus (a small bunch, stems trimmed and cut lengthwise if thick)
- 3 Tbsp. extra-virgin olive oil (divided use)
- 1 garlic clove (small, finely minced or grated)
- sea salt
- freshly ground pepper
- 2 oz. fresh goat cheese
- 1 Tbsp. lemon juice (freshly squeezed)
- 2 large eggs
- 1 Tbsp. chives (chopped, for serving)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol240mg80% |
| Sodium570mg24% |
| Potassium480mg14% |
| Protein18g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium30% |
| Iron20% |
* 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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