Asparagus Eggs Benedict
Last updated 6/12/2012 1:05:15 AM. Recipe ID 30122. Report a problem with this recipe.
Title: Asparagus eggs benedict
Yield: 1 Servings
12 Thin asparagus spears;
-(about 4 ounces)
4 lg Eggs
3 lg Egg yolks
1 tb Fresh lemon juice
1/4 ts Salt
1 pn Cayenne pepper
1/3 c Butter
2 Whole wheat or sourdough
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 3
asparagus spears over each muffin half. Using a slotted spoon, place
poached eggs over asparagus. Spoon sauce over eggs. Serving
suggestion: Serve with a fresh fruit salad or melon wedges. Makes 2
servings. SOURCE: "In Season," a weekly column written by Karen A.
Levin Tribune Media Services Web Point
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