• Ingredients:
  • 4 eggs (one per person)
  • 2 tablespoons butter
  • 8oz package of whole FunGuy white button mushrooms
  • 2 bunches asparagus, trimmed
  • ½ lemon
  • 8 thin slices of smoked salmon
  • 1 pinch coarse salt
  • Freshly ground black pepper

Looking for a simple yet elegant brunch dish? Preferably one that isn’t full of sugar and those pesky carbs? Then look no further!

These FunGuy mushrooms and asparagus sautéed in butter and lemon with soft-boiled eggs is just the plate of delicious that you need.

Oh, as if you needed any more incentive to make this, there’s smoked salmon wrapped around those asparagus spears too.

DIRECTIONS:

  1. Bring a small pot of water to a boil over high heat. When the water starts to boil carefully drop in the eggs, cover and allow them to cook 5-5 ½ minutes for soft yolk. Carefully remove the eggs and run cold water over them to stop the cooking. If you prefer hard-boiled eggs, allow them to cook about 12 minutes, turn off the heat and allow them to stand for 5 minutes before cooling and peeling.
  2. In a sauté pan, melt the butter over medium low heat. Once the butter has melted increase the heat to medium and add in the FunGuy mushrooms, sautéing for 1 minute. Add in the asparagus and cook 5-7 minutes or until tender but still vibrant green. Squeeze the lemon over the asparagus and remove the pan from the heat.
  3. Take a slice of smoked salmon and wrap it around 3-4 asparagus spears. Repeat with the rest of the salmon and asparagus.
  4. Place 2 wrapped bunches of asparagus and mushrooms on each plate. Carefully peel, rinse and cut open the soft-boiled eggs and add two halves to each plate. Season with a bit of coarse salt and black pepper.
  5. Serve immediately.

Have a Fun meal!