Best 5 Asparagus Eggs Benedict Recipes
In a culinary world brimming with delectable creations, Asparagus Eggs Benedict stands out as a symphony of flavors and textures. This regal dish, often gracing brunch menus, features perfectly poached eggs nestled atop tender asparagus spears, enveloped in a velvety hollandaise sauce. Served upon toasted English muffins, each bite offers a harmonious blend of richness, creaminess, and a subtle crunch. This article presents three enticing variations of Asparagus Eggs Benedict: the Classic, the Smoked Salmon, and the Florentine. Each recipe offers unique nuances, catering to diverse palates and preferences. Whether you seek traditional elegance or crave a touch of indulgence, these recipes promise an unforgettable culinary experience.
Here are our top 5 tried and tested recipes!
ASPARAGUS EGGS BENEDICT
Steps:
- Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside., Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water. , Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water., To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately.
Nutrition Facts : Calories 303 calories, Fat 18g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 503mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
EGGS BENEDICT WITH ASPARAGUS AND BRIE
Steps:
- Preheat the oven to 350°F.
- Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
- Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
- Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
- Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.
MUSHROOM & ASPARAGUS EGGS BENEDICT
This recipe is easy to make, but it looks like you cooked for hours. I like to serve it with broiled grapefruit topped with brown sugar and ginger for breakfast, and a mixed green-tomato salad tossed with balsamic vinaigrette for brunch or dinner. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm., Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil., Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water., Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 25g fat (12g saturated fat), Cholesterol 267mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
ASPARAGUS EGGS BENEDICT
This is a delicious yet figure friendly breakfast to serve to guests or the family. It's easy and quick to prepare; tastes delicious and looks beautiful. If you like Eggs Benedict, give this a try~ it won't disappoint! Can be served with fresh fruit to round out the dish
Provided by Gayle Kennedy
Categories Eggs
Number Of Ingredients 13
Steps:
- 1. In a small saucepan, combine all sauce ingredients (1st 8 ingredients)and blend well. Heat over medium-low heat until hot; then keep warm until ready to serve. In a large non-stick skillet, bring 1 cup water to a boil. Add asparagus; return to boil. Reduce heat; cover and simmer 3 to 6 min. or until tender but not mushy. Remove from skillet, cover to keep warm but be careful that the cooking process doesn't continue and over cook them. Discard water and spray same skillet with non-stick spray. Add egg product, salt and pepper; mix well. Cook over medium heat, stirring frequently to scramble. Cook until set. To serve: place 2 English muffin halves on each plate. Top each with eggs, asparagus and 3 TBS (or more) sauce. (Note: if the sauce seems to thicken too much, add a touch of milk, heating first so not to cool down sauce) Sprinkle with paprika if desired and serve immediately
DUCK EGGS BENEDICT W. SPINACH ASPARAGUS & BACON
You won't miss the English muffin with this version. Duck eggs are so big and the richness of the runny yolk is absolutely delicious.
Provided by barbara lentz
Categories Eggs
Time 15m
Number Of Ingredients 15
Steps:
- 1. To make the Hollandaise Place the egg yolks, lemon juice, mustard and Cajun seasoning in a blender. Melt the butter and make sure it is hot. Blend the egg yolk mixture until frothy slowly drizzle the butter into the mixture while continuing to blend. Taste and season with salt and pepper. Set aside.
- 2. Cook the bacon in a large skillet until crispy. Remove and set aside. Add the garlic to the bacon grease and cook 30 seconds. Add the asparagus stalks and cook 3 minutes. Remove and set aside. Add the spinach and cover and cook until wilted. Add the Champagne vinegar and salt & pepper.
- 3. Bring a pot of water to a boil. add a pinch of salt and white vinegar. Crack the eggs into separate bowls. Whisk the water to make a whirlpool. Immediately drop one egg into the whirlpool. Let cook about 3 minutes. Remove with slotted spoon. Repeat with second egg.
- 4. To plate add spinach to a plate. Top with asparagus then the bacon. Add the poached egg to the top and drizzle the hollandaise over top.
Tips:
- To ensure the best quality hollandaise sauce, use fresh egg yolks at room temperature. This will help create a smooth and creamy texture.
- If you don't have a double boiler, you can make hollandaise sauce in a heatproof bowl set over a saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the water.
- When poaching eggs, use a large saucepan and bring the water to a gentle simmer before adding the eggs. This will help prevent the eggs from sticking to the bottom of the pan.
- To make sure the eggs are cooked to your liking, remove them from the water after 3-4 minutes for a runny yolk, 4-5 minutes for a medium yolk, or 5-6 minutes for a hard yolk.
- Serve asparagus eggs benedict immediately after assembling. The hollandaise sauce will start to thicken as it cools, so don't let it sit for too long before serving.
Conclusion:
Asparagus eggs benedict is a classic brunch dish that is sure to impress your guests. With its creamy hollandaise sauce, perfectly poached eggs, and roasted asparagus, this dish is a delicious and elegant way to start your day. Whether you're hosting a special occasion brunch or simply want to treat yourself to a luxurious meal, asparagus eggs benedict is a perfect choice.
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