Asparagus Eggs Benedict
By: Helen Pitlick
Published: Thursday, December 24, 2009 - 1:33am

Ingredients




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

Preparation

1 Fill a medium saucepan or wide deep skillet 3/4 full with hot tap water. 2 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. 3 Cover tightly; set aside in a warm place. 4 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. 5 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. 6 With blender running, pour hot butter in a stream through the hole in the lid. Blend 30 seconds or until sauce has thickened. 7 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.

About


Serve with a fresh fruit salad or melon wedges.