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Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Gourmande in the Kitchen
  • 25 minutes
  • Serves

INGREDIENTS

1/2

A small bunch asparagus

1 tbsp

Chives

1

Garlic clove, small

2

Portobello mushroom caps, medium to large

2

Eggs, large

1 tbsp

Lemon juice, freshly squeezed

1

Pepper, Freshly ground

1

Sea salt

3 tbsp

Olive oil, extra virgin

2 oz

Goat cheese, fresh