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Asparagus Eggs Benedict
Elevate your brunch game with this delightful twist on the classic Eggs Benedict. Featuring tender roasted asparagus atop toasted English muffins, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce, this dish is a celebration of flavors and textures. Originating from the late 19th century, Eggs Benedict has long been a favorite among brunch enthusiasts, and the addition of asparagus brings a fresh, vibrant touch to this beloved recipe. Perfect for a special occasion or a leisurely Sunday morning, this dish is sure to impress your family and friends.
Ingredients
- Asparagus
- 1 bunch, trimmed
- Olive oil
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- Cayenne pepper
- 1/4 teaspoon
- Lemon juice
- 1 tablespoon
- Unsalted butter
- 1/2 cup (1 stick), melted
- English muffins
- 2, split and toasted
- Eggs
- 4
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 10-15 minutes, or until tender and slightly caramelized.
- While the asparagus is roasting, prepare the poached eggs. Bring a pot of water to a gentle simmer. Carefully crack the eggs into small bowls, then slide them into the simmering water. Cook for 4-5 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside.
- To make the hollandaise sauce, melt the unsalted butter in a small saucepan over low heat. In a blender, combine the egg yolks, lemon juice, and cayenne pepper. With the blender running, slowly pour in the melted butter until the sauce is thick and creamy. Season with salt and black pepper to taste.
- To assemble, place the roasted asparagus on the toasted English muffins, top each with a poached egg, and generously drizzle with hollandaise sauce. Serve immediately and enjoy!
Tips
- For added flavor, you can sprinkle freshly chopped herbs like chives or parsley over the top before serving.
- If you prefer a lighter hollandaise sauce, you can substitute half of the butter with Greek yogurt for a tangy twist.
Dietary Information
Servings: 2 Dish Type: Brunch Prep Time: 15 minutes Cook Time: 15 minutes Calories: 450 Fat: 35g Carbs: 30g Protein: 16g Sodium: 800mg Sugar: 2g
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