ASPARAGUS EGGS BENEDICT
Steps:
- Place asparagus in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-4 minutes or until crisp-tender. Set aside., Prepare hollandaise sauce according to package directions. Meanwhile, in a large skillet, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water. , Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water., To assemble, place 4 pieces of asparagus on each muffin half; top with a poached egg; sprinkle with cheese. Top each with about 3 tablespoons hollandaise sauce; garnish with paprika. Serve immediately.
Nutrition Facts : Calories 303 calories, Fat 18g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 503mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
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Laiba Ansari
[email protected]Yum!
Saifali Hawari
[email protected]I've made eggs benedict many times before, but this asparagus version was a game-changer. The asparagus added a delicious pop of flavor and texture to the dish. I also appreciated the tips on how to poach the eggs perfectly. They turned out beautiful
Alinawaz Katyar
[email protected]This asparagus eggs benedict was simply divine! The hollandaise sauce was rich and creamy, and the asparagus was perfectly cooked - still slightly crunchy, just the way I like it. The poached eggs were cooked to perfection, with a runny yolk that ooz