Asparagus eggs benedict

Name: Asparagus eggs benedict
Total time: 30 min
Yield: 2 servings
Ingredients: 4 ounces asparagus spears; 0.33 cup butter; 1 pinch red pepper powder; 3 large egg yolk; 4 large free range eggs; 2 english muffin; 4 slice ham; 1 Tbsp lemon juice; 0.25 tsps salt

Asparagus Eggs Benedict is a delicious breakfast dish featuring a combination of asparagus, eggs, lemon juice, butter, and English muffins. It covers 28% of your daily requirements of vitamins and minerals, making it a nutritious choice. This recipe is perfect for a brunch menu and fits well in a balanced diet.

Ingredients

asparagus spears

4 ounces

butter

0.33 cup

red pepper powder

1 pinch

egg yolk

3 large

free range eggs

4 large

english muffin

ham

4 slice

lemon juice

1 Tbsp

salt

0.25 tsps

Method

Fill a medium saucepan or wide deep skillet 3/4 full with hot tap water.Bring to a boil over high heat. Reduce heat to maintain a gentle boil. Trim off and discard woody ends of asparagus.
Place asparagus in shallow microwave-safe casserole dish, cover with vented plastic wrap, and cook at HIGH power 1-1/2 to 2-1/2 minutes or until asparagus are crisp-tender.Cover tightly; set aside in a warm place.Break whole eggs, one at a time, into a small dish. Slip eggs into simmering water. Cook about 3 minutes for soft-set eggs or until cooked as desired.While eggs are cooking, place egg yolks in blender container.
Add lemon juice, salt and cayenne pepper.
Place butter in microwave-safe measuring cup and cook at HIGH power until melted and bubbly, about 1 to 1-1/2 minutes.With blender running, pour hot butter in a stream through the hole in the lid. Blend 30 seconds or until sauce has thickened.Split and toast English muffins.
Place warmed ham on each muffin half and top with about 3 asparagus. Using a slotted spoon, place poached eggs over asparagus. Spoon sauce over eggs.

Nutrition:

779 kcal

Carbs

30 g

Fat

57 g

Protein

34 g

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