Brunch brunch brunch. I love Saturday and Sunday late breakfasts, made with so much love. Although going out to breakfast is always a blast, I also like the challenge of creating a restaurant quality meal at home. In this Asparagus Benedict recipe I’m replacing the ham, bacon, and English muffin with a green luscious veggie, so you could effectively call this a “Skinny Asparagus Benedict” recipe. Although there is nothing skinny about the buttery hollandaise sauce… everything in moderation, right?!
One of the challenges to making any Eggs Benedict dish is to get timing just right so that everything on the dish is warm. This can be tricky. Most importantly the eggs and the Hollandaise should be warm, so be sure to plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute. You can also heat your plate in the oven for a minute, just before serving.
“Skinny” Asparagus Benedict
Ingredients
5 asparagus stalks, ends trimmed
1 large egg
Chives for garnishing
Hollandaise Sauce
2 egg yolks
¼ cup melted butter
2 teaspoons fresh lemon juice
¼ teaspoon cayenne pepper
¼ teaspoon fresh ground pepper
¼ teaspoon sea salt
Directions
Bring a deep skillet of water to a boil. Cook the asparagus in the boiling water for 5 minutes, until bright green and tender. Remove with a slotted spoon, reduce the heat to a low simmer.
Break the egg into a separate small bowl or ramekin. Carefully slide in the egg. You can use an egg-poaching mold or free form it too. Cover the pan, remove from the heat, and allow the eggs to cook for 7-9 minutes, until the whites are set and the yolks are still soft.
Drain on a paper towel.
Make the Hollandaise Sauce: In a small bowl, whisk the egg yolks with the lemon juice, salt, and cayenne. Continue to whisk and slowly pour in the hot melted butter. Continue whisking about 30 seconds until the sauce has thickened and the butter is well incorporated.
Serve each egg over a plate of asparagus stalks and topped with Hollandaise sauce and chives.