Asparagus Eggs Benedict

Asparagus Eggs Benedict might be a good recipe to expand your main course recipe box. One portion of this dish contains around 36g of protein, 59g of fat, and a total of 799 calories. For $2.46 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is liked by 146 foodies and cooks. If you have ham, salt, egg yolks, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 81%, this dish is spectacular. If you like this recipe, you might also like recipes such as Mushroom & Asparagus Eggs Benedict, Easy Eggs Benedict with Asparagus, and Morel Mushroom and Asparagus Eggs Benedict.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. Add lemon juice, salt and cayenne pepper.

4. 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.

5. 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.

Nutrition Information:

covered percent of daily need