April 26, 2013
Put a seasonal spin on classic eggs benedict by including fresh spring asparagus. Asparagus and hollandaise sauce are a match made in food heaven and adding eggs, an English muffin and ham would not be a bad thing. This breakfast is elegant and delicious. Serve asparagus eggs benedict with roasted seasoned potatoes.
12 thin asparagus spears, (about 4 ounces)
4 large eggs
3 large egg yolks
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 pinch cayenne pepper
1/3 cup butter
2 whole wheat or sourdough English muffins
4 slices s Canadian Bacon or ham
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.