With two exams under my belt and one exam left I am FEELING Spring….both in my step and with the sunshine on my skin.

asparagus eggs benedict // warm vanilla sugar

It’s kind of awesome. For those of us with snow in the winter months, we all know how long last winter was, so it’s super nice to see some sunshine, lots of birds, and Spring vegetables.

Asparagus is my favorite.

asparagus eggs benedict // warm vanilla sugar

Annnnd hollandaise makes asparagus even better. Benedict-it (totally a thing)? And it just gets THAT much more awesome.

asparagus eggs benedict // warm vanilla sugar

I’m getting pretty excited to move to Montreal and begin a new life. A life where breakfasts like this are shared with P- (and Molly my kitty) instead of being eaten alone.

asparagus eggs benedict // warm vanilla sugar

This recipe is actually really simple: blanch asparagus, toast bread, poach egg, make sauce. Yum!

asparagus eggs benedict // warm vanilla sugar

Asparagus Eggs Benedict

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 4 servings

Ingredients

  • 1 bunch asparagus, trimmed
  • 8 slices whole-grain bread, toasted
  • Hollandaise Sauce:
  • 2/3 cup unsalted butter
  • 3 egg yolks
  • 4 tsp cold water
  • 2 tsp lemon juice
  • 1 pinch salt
  • 1 pinch pepper
  • Poached Eggs:
  • 4 eggs
  • 1/2 tbsp white vinegar

Instructions

  1. In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.
  2. For the hollandaise sauce: remove 2 tbsp of the butter; cut into cubes and refrigerate.
  3. In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.
  4. In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until thickened, about 3 minutes. Remove from heat.
  5. Whisk in butter cubes. Slowly whisk in melted butter. Whisk in lemon juice, salt and pepper. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).
  6. For the poached eggs: in large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.
  7. Place asparagus on each slice of toast; top with egg and about 2 tbsp of the hollandaise sauce.

Notes

Recipe adapted from Canadian Living

http://warmvanillasugar.com/2014/04/22/asparagus-eggs-benedict/

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16 Responses to Asparagus Eggs Benedict

  1. Katrina, you are seriously making me drool with this one. I LOVE asparagus and adore hollandaise…. yum!
    xoxox
    E

  2. Asparagus and hollandaise were definitely meant to be. And benedicts are may fave! – so yummy!

  3. JanetFCTC says:

    There is little better than fresh asparagus and hollandaise sauce. Well, except this entire dish 😀

  4. sippitysup says:

    Yes. That’s one heaping good plate of deliciousness. Happy spring to you. GREG

  5. Yay for one more test left! You’re almost there girl! I must confess that I’ve never had eggs benedict and these look so good!

  6. Trisha says:

    this looks divine as per usual! Eggs benedict is my favourite way of eating eggs ! x

  7. Now, THAT’s what I call breakfast! It looks flippin’ fantasmic m’dear 😀 We should all Benedict it up from time to time 😉 x

  8. Ashley says:

    Oh man, you’re making me hungry for dinner! This looks amazing – I haven’t had eggs benedict in so so long … and with asparagus (which I can’t get enough of right now…)

  9. I won’t rest until I make this for myself for dinner — VERY persuasive photos!

  10. This is my first year that I’ve ever experienced winter (moved from Arizona to Colorado) and I can’t tell you what a thrill it is to have warm temperatures again after winter! This eggs benedict looks fantastic, I absolutely love the asparagus with it, one of my favorite vegetables!

  11. Meredith says:

    I could eat this every single day. So delicious!

  12. That yelllow…. ooooh glorious yellow….. GOLDEN yellow… Makes me want to go on a “suicide” binge on eggs regardless of my allergy…. oh … yellow…..

  13. Joanne says:

    it’s the promise of meals like this that get me through the winter!! Hollandaise is just the nectar of the gods.

  14. Asparagus is my favorite too and even more so when paired with eggs!

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