Ingredients
12 fresh asparagus spears3 teaspoons olive oil, divided1 shallot, finely chopped2 tablespoons butter, divided2-2/3 cups sliced baby portobello mushrooms2-1/2 cups sliced fresh shiitake mushrooms1 garlic clove, minced1/4 cup sherry1/2 cup heavy whipping cream1/2 teaspoon salt1 tablespoon minced fresh basil1 tablespoon white vinegar4 eggs4 slices French bread (3/4 inch thick), toasted1/4 teaspoon pepper2 teaspoons balsamic vinegar
Preparation
Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm.
Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil.
Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted 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. Serve immediately.
