EGGS MORNAY OVER PORTOBELLO MUSHROOMS
Serves: 4 For cheese sauce:
3 tbsp (45 mL) grapeseed oil ■ or butter 2 tbsp (30 mL) rice flour ■ (use all-purpose flour if gluten-free not required) 1/4 tsp (1 mL) dry mustard ■ 1/4 tsp (1 mL) sea salt ■ 1 cup (250 mL) warm milk ■ or non-dairy milk 3/4 cup (180 mL) grated ■ Gruyère cheese 4 portobello or 8 mini portobello ■ mushrooms 2 tbsp (30 mL) olive oil, divided ■ 3/4 lb (340 g) asparagus, tough ■ ends trimmed and halved 1/2 tsp (2.5 mL) minced garlic ■ Pinch of sea salt ■ 2 tsp (10 mL) fresh lemon juice ■ 2 large beefsteak tomatoes, cut ■ into slices 1/4-inch (5 mm) thick 8 large eggs ■ 2 tbsp (30 mL) thinly sliced ■ fresh chives 1/2 tsp (2.5 mL) ground black ■ pepper 1. Preheat oven to 325 F (160 C). 2. Heat a small saucepan on medium-low heat. Stir in grapeseed oil and flour. Cook for about 30 seconds. Add mustard and salt, heating for another 10 seconds. Whisk in the warm milk until it starts to thicken and coats the back of a spoon. Stir in the Gruyère cheese until melted. Turn off the heat and cover. Set aside.
3. Heat a Dutch oven or widebottomed saucepan on mediumlow heat. Add 1/3 cup (75 mL) of water to the pan. Place the mushrooms top side down in the pan. Cover and cook for 7 minutes or until tender. Remove from the pan and place in a 13-by- 9-inch (3.5 L) baking dish. Cover with foil. Place the baking dish in the oven to keep warm.
4. Return the saucepan to the burner. Heat 1 tbsp (15 mL) of olive oil in the saucepan over medium-low heat. Add the asparagus. Cook for about 4 minutes. Stir in the garlic and salt. Cook, covered, until tender-crisp. Drizzle with the lemon juice. Place the asparagus in the baking dish with the mushrooms, cover and return to the oven.
5. Again return the saucepan to the burner. Heat the remaining 1 tbsp (15 mL) of olive oil in the saucepan over medium heat. Add the tomatoes. Fry each side until hot, about 3 minutes. Set aside.
6. Clean the saucepan, then heat it over medium-high heat. Brush with oil. Fry the eggs sunny side up. Plate immediately, first placing one slice of tomato, then a large mushroom (cap side down) on each plate. Top with eggs (two for large portobello, one for each smaller portobello), then place the asparagus across the eggs. Top with cheese sauce, a sprinkle of chives and pepper.