Asparagus eggs benedict
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
113.4 g
butter
75.67 g
red pepper powder
1 pinch
egg yolk
3 large
free range eggs
4 large
english muffin
2
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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