Eggs Benedict with Parsley Asparagus Recipe

Eggs Benedict with Parsley Asparagus on a plate.

5 from 1 vote

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.

Course Breakfast

Cuisine American

Keyword asparagus, benedict, breakfast recipe, egg, parsley

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 590kcal

Cost 10

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 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.

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