Eggs Benedict with Parsley Asparagus

Eggs Benedict – the all-time American breakfast favorite served on an English muffin, topped with a poached egg, ham or bacon and hollandaise sauce. It’s been around for more than a century, ordered innumerable times from cafe menus around the world, yet we are still refining it and adapting the original recipe to fit our changing needs. We’ve substituted woven bacon blankets for the muffins and topped it with avocado sauce, we’ve also served it with ham and arugula with applauded results.

Poaching an egg is not as difficult as it seems, so don’t be afraid to try this at home. Even you can make an impressive runny yolk, if you follow this simple method: first, make sure your eggs are really fresh – this is the key to success. Crack the egg into a small bowl or mug, then bring a pot of water to simmer. Add a small amount of apple cider vinegar to the pot (not salt!) then slowly slide the egg into the hot water. Allow to cook for 3-4 minutes until the white is just set, then lift it out with a slotted spoon. Like with mushrooms, do not overcrowd the poaching eggs! Next step to master is the hollandaise sauce, consisting of ghee, egg yolks, lemon juice and a pinch of salt, cayenne pepper optional.

This is an elegant breakfast or brunch option for any day of the week, though you may want to reserve it for special occasions, perhaps for those mornings when you are served breakfast in bed.

Eggs Benedict With Parsley Asparagus Recipe

Ingredients

• 4 large portobello mushroom caps
• 4 eggs
• 3 tbsp. olive oil
• Salt and pepper to taste

Parsley Asparagus Ingredients

• 1 large bunch of parsley
• 1/4 cup raw almonds
• 4 tbsp. olive oil
• Salt and pepper to taste
• 1 bunch fresh asparagus

Hollandaise Sauce Ingredients

• 1/2 cup melted ghee
• 2 egg yolks
• 1 tbsp. lemon juice
• Pinch of sea salt
• Pinch of cayenne pepper

Preparation

1. Make the hollandaise sauce by whisking the egg yolks, lemon juice, cayenne, and salt in a heatproof bowl.
2. Place the sauce on a double boiler over medium heat, constantly whisking and slowly adding the ghee until the sauce thickens.
3. Remove the bowl, set aside, and cover to keep warm.
4. Remove stems from mushroom caps. Remove gills, if desired.
5. In a large bowl, toss mushroom caps in olive oil, salt, and pepper.
6. Place mushrooms on a hot grill stem side down over medium-low heat. Allow to cook on each side for approximately 4 minutes. The caps should shrink in size and be slightly charred.
7. While caps are grilling, get ready to poach the eggs.
8. Bring a pot of water with 1 tbsp. of apple cider vinegar to a light simmer; break the eggs carefully in the pot, one at a time, and cook about 3 minutes.
9. Put egg on top of mushroom cap and pour hollandaise sauce on top.
10. For parsley asparagus: Remove tough ends of asparagus.
11. In a large bowl, toss asparagus in 2 tbsp olive oil, salt, and pepper.
12. Place asparagus on a hot grill, over medium-low heat. Cook for several minutes until tender and slightly charred. Be sure to turn asparagus frequently to avoid burning.
13. In a blender, mix together parsley leaves with remaining olive oil, almonds, salt, and pepper. Blend until the mixture takes on the look and texture of pesto.
14. Cover asparagus with parsley and serve.