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Shiitake and Asparagus Sauté with Poached Eggs

Photo: Jennifer Causey
Total time 25 mins
Yield

Serves 2

Date-night dinner need not center around meat. Here, earthy, meaty shiitake mushrooms balance lemony asparagus and a rich, perfectly poached egg.

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup thinly sliced shallots
  • 1 tablespoon chopped fresh thyme
  • 2 cups sliced shiitake mushroom caps (about 6 oz.)
  • 5 ounces trimmed fresh asparagus
  • 3 garlic cloves, thinly sliced
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 2 teaspoons unsalted butter
  • 2 teaspoons fresh lemon juice
  • 3/8 teaspoon kosher salt
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon white vinegar
  • 2 large eggs (in shells)

Nutrition Information

  • calories 303
  • fat 22.7 g
  • satfat 5.9 g
  • monofat 12.7 g
  • polyfat 2.6 g
  • protein 12 g
  • carbohydrate 16 g
  • fiber 5 g
  • cholesterol 196 mg
  • iron 3 mg
  • sodium 478 mg
  • calcium 74 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat oil in a large skillet over medium-high. Add shallots, thyme, and mushrooms; cook 4 minutes or until lightly browned. Add asparagus and garlic; cook 2 minutes. Add stock; cook 2 to 3 minutes or until liquid has reduced to about 2 tablespoons. Remove pan from heat; stir in butter, lemon juice, salt, and 1/4 teaspoon pepper.

  2. Fill a skillet two-thirds full with water. Add vinegar; bring to a simmer. Break each whole egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon.

  3. Divide mushroom and asparagus mixture evenly between 2 plates. Top each serving with 1 egg. Sprinkle remaining 1/4 teaspoon pepper over eggs.