Eggs Benedict with Parsley Asparagus Recipe

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 them 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 a 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! The next step to master is the hollandaise sauce, consisting of ghee, egg yolks, lemon juice, a pinch of salt, and cayenne pepper is 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

Serves: 4 Prep: 10 min Cook: 10 min

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
• ¼ cup raw almonds
• 4 tbsp. olive oil
• Salt and pepper to taste
• 1 bunch of fresh asparagus

Hollandaise Sauce Ingredients

• ½ 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 it aside, and cover it to keep it 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 cooking 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 for about 3 minutes.
9. Put an egg on top of the mushroom cap and pour hollandaise sauce on top.
10. For parsley asparagus: Remove the tough ends of the asparagus.
11. In a large bowl, toss asparagus in 2 tablespoon 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 the 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.

Eggs Benedict with Parsley Asparagus Recipe

Explore the delicious options of Paleo Eggs Benedict, and you will come up with everything from woven bacon strips to portobello mushroom muffins.

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 590 kcal

Ingredients

  

1x2x3x

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

Parsley Asparagus Ingredients

• 1 large bunch of parsley
• ¼ cup raw almonds
• 4 tbsp. olive oil
• Salt and pepper to taste
• 1 bunch fresh asparagus

Hollandaise Sauce Ingredients

• ½ cup melted ghee
• 2 egg yolks
• 1 tbsp. lemon juice
• Pinch of sea salt
• Pinch of cayenne pepper

Instructions

 

• Make the hollandaise sauce by whisking the egg yolks, lemon juice, cayenne, and salt in a heatproof bowl.
  2 egg yolks, 1 tbsp. lemon juice, Pinch of cayenne pepper, Pinch of sea salt
• Place the sauce on a double boiler over medium heat, constantly whisking and slowly adding the ghee until the sauce thickens.
  ½ cup melted ghee
• Remove the bowl, set it aside, and cover it to keep it warm.
• Remove stems from mushroom caps. Remove gills, if desired.
• In a large bowl, toss mushroom caps in olive oil, salt, and pepper.
  4 large portobello mushroom caps, 3 tbsp. olive oil, Salt and pepper to taste
• Place mushrooms on a hot grill, stem side down, over medium-low heat. Allow cooking on each side for approximately 4 minutes. The caps should shrink in size and be slightly charred.
• While caps are grilling, get ready to poach the eggs.
• 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 for about 3 minutes.
  4 eggs
• Put an egg on top of the mushroom cap and pour hollandaise sauce on top.
• For parsley asparagus: Remove the tough ends of the asparagus.
• In a large bowl, toss asparagus in 2 tablespoon olive oil, salt, and pepper.
  4 tbsp. olive oil, 1 bunch fresh asparagus, Salt and pepper to taste
• 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.
• In a blender, mix together parsley leaves with the remaining olive oil, almonds, salt, and pepper. Blend until the mixture takes on the look and texture of pesto.
  1 large bunch of parsley, ¼ cup raw almonds
• Cover asparagus with parsley and serve.

Nutrition

Calories: 590kcalCarbohydrates: 6gProtein: 11gFat: 60gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 0.02gCholesterol: 318mgSodium: 76mgPotassium: 455mgFiber: 2gSugar: 3gVitamin A: 419IUVitamin C: 2mgCalcium: 65mgIron: 2mg

Keyword asparagus, benedict, breakfast recipe, egg, parsley

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