Eggs Benedict with Asparagus
Eggs Benedict with Asparagus
Photography by Jodi Pudge
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 354 |
| pro | 13 g |
| total fat | 24 g |
| sat. fat | 12 g |
| carb | 23 g |
| fibre | 3 g |
| chol | 303 mg |
| sodium | 233 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 17 |
| vit A | 28 |
| vit C | 5 |
| folate | 49 |
- Preparation time: 10 minutes
- Cook time : 12 minutes
- Total time : PT22M
- Portion size: 8
Ingredients
- 1 1bunch asparagus, trimmed
- 8 8slices smoked salmon, (optional)
- 8 8slices whole-grain bread, toasted Hollandaise Sauce:
- 2/3 cup 2/3cupunsalted butter
- 3 3egg yolkegg yolks
- 4 tsp 4tspcold water
- 2 tsp 2tsplemon juice
- 1 pinch 1pinchsalt
- 1 pinch 1pinchwhite pepper Poached Eggs:
- 8 8eggeggs
- 1 tbsp 1tbspwhite vinegar
Preparation
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.
Hollandaise Sauce: Remove 2 tbsp (25 mL) of the butter; cut into cubes and refrigerate.
In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.
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.
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).
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.
Place asparagus and smoked salmon (if using) on each slice of toast; top with egg and about 2 tbsp (25 mL) of the hollandaise sauce.
Source : Easy and Healthy Summer Meals 2009
