Roasted Asparagus Eggs Benedict

May 23, 2013 in Breakfast, brunch, Spring by Mary Carol

IMG_1811

For all you gardeners out there, I think it’s time to start a conversation on the topic. Sadly, neither Brian nor I have had the time to plant a single garden item this year, which saddens me. But as we have teetered back and forth with our decision for the kids and me to travel back to Montana this year as Brian finishes up a graduate degree (hooray!!!), we’ve finally landed on going; therefore, we will not be here to do much with a garden anyway. Today, my friends, I made us promise each other that next summer we will plan one little vacation amidst a relaxing yet productive summer. at. home. It’s at that point that I am really setting forth goals to finally have an awesome summer garden. This year, though, those poor little beds are going to have to wait.

One bed, however, is just brimming with life over the past few weeks. Our asparagus, which we planted three years ago, are just darting up day after day. Last year we roasted them and made warm spring dips, gave them away, and I think Harper might have actually just eaten some straight out of the garden. This year,honestly, we let the majority of them go and missed harvesting oodles. I know, what is our deal? …next year. next year.

But with just a few stalks, I honed in on a perfectly pleasant little breakfast dish; one of those things I order at restaurants just about everywhere I can, just to compare with others in the search for the best eggs benedict in the world. A homemade version might just sit right on top of the list when done right.

IMG_1709

IMG_1760

IMG_1800

It’s kind of undeniable that the hollandaise is what makes eggs benedict such a favorite.  I’ve tried my hand at several different, extremely simplified versions of the sauce, but I stumbled onto Alton Brown’s technique and found it, while uncomplicated, very delicious, and excitingly unique- meaning you can’t pinpoint every ingredient in one taste like you can with other simple recipes. Asparagus in place of meat just adds such a crispness and- gosh, I’ll just say it- healthiness that will make you feel better.

For not having much of a garden to speak of this year, it’s lovely that one little crop will just pop up on its own, early in the season, to beckon me to make breakfast. What are your gardens looking like right now?

IMG_1805

PS- Don’t forget you can make your own english muffins to use for this recipe- click here!

Roasted Asparagus Eggs Benedict

Prep Time: 15 minutes

Cook Time: 17 minutes

Serving Size: 4

Ingredients

  • 15-20 asparagus stalks, tough ends removed
  • 1 Tablespoon Olive Oil
  • Salt and pepper
  • 4 fresh eggs, poached (see the Alton Brown link for a how-to on perfectly poached eggs)
  • 4 english muffins, sliced in half
  • Hollandaise Sauce
  • 3 fresh egg yolks
  • 1 teaspoon water
  • 1/4 teaspoon sugar
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon of salt
  • 2-3 teaspoons fresh lemon juice, divided
  • 12 Tablespoons (1 1/2 sticks butter)

Instructions

  1. Make the Hollandaise Sauce:
  2. In a saucepan over medium heat, combine egg yolks and water. Whisk until smooth and light in color, about 2 minutes.
  3. Add sugar and continue to whisk for 3-5 minutes, until you can see streaks when you pull a spoon through the mixture. Remove from heat.
  4. Add butter 1 tablespoon at a time, whisking until it is melted in, returning to heat to ensure it all melts.
  5. Add salt, lemon juice, and cayenne pepper. Whisk to combine. Place in warmed thermos to keep fresh (can save up to an hour)
  6. Preheat oven to 450°
  7. Spread asparagus stalks onto a baking sheet
  8. Drizzle with olive oil, season with salt and pepper, and rub around to coat
  9. Place into oven for 8-10 minutes, until tender and browning
  10. Set aside
  11. Using the same baking sheet, place english muffin slices in oven for 5 minutes, or until golden.
  12. If cooled, warm your poached eggs in boiling water, turned off, for two minutes.
  13. On a plate, top toasted english muffins with 4-5 stalks of asparagus, top with poached egg, and drizzle with 1/8-1/4 cup warm Hollandaise sauce.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.thousandstorykitchen.com/2013/05/23/roasted-asparagus-eggs-benedict/

Related Posts Plugin for WordPress, Blogger...