Best 5 Asparagus Eggs Benedict Recipes

EGGS BENEDICT WITH ASPARAGUS AND BRIE

Steps:

• Preheat the oven to 350°F.
• Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
• Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
• Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
• Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.

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.

MUSHROOM & ASPARAGUS EGGS BENEDICT

Steps:

• Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm., Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil., Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water., Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.

ASPARAGUS EGGS BENEDICT

Steps:

• 1. In a small saucepan, combine all sauce ingredients (1st 8 ingredients)and blend well. Heat over medium-low heat until hot; then keep warm until ready to serve. In a large non-stick skillet, bring 1 cup water to a boil. Add asparagus; return to boil. Reduce heat; cover and simmer 3 to 6 min. or until tender but not mushy. Remove from skillet, cover to keep warm but be careful that the cooking process doesn't continue and over cook them. Discard water and spray same skillet with non-stick spray. Add egg product, salt and pepper; mix well. Cook over medium heat, stirring frequently to scramble. Cook until set. To serve: place 2 English muffin halves on each plate. Top each with eggs, asparagus and 3 TBS (or more) sauce. (Note: if the sauce seems to thicken too much, add a touch of milk, heating first so not to cool down sauce) Sprinkle with paprika if desired and serve immediately

DUCK EGGS BENEDICT W. SPINACH ASPARAGUS & BACON

Steps:

• 1. To make the Hollandaise Place the egg yolks, lemon juice, mustard and Cajun seasoning in a blender. Melt the butter and make sure it is hot. Blend the egg yolk mixture until frothy slowly drizzle the butter into the mixture while continuing to blend. Taste and season with salt and pepper. Set aside.
• 2. Cook the bacon in a large skillet until crispy. Remove and set aside. Add the garlic to the bacon grease and cook 30 seconds. Add the asparagus stalks and cook 3 minutes. Remove and set aside. Add the spinach and cover and cook until wilted. Add the Champagne vinegar and salt & pepper.
• 3. Bring a pot of water to a boil. add a pinch of salt and white vinegar. Crack the eggs into separate bowls. Whisk the water to make a whirlpool. Immediately drop one egg into the whirlpool. Let cook about 3 minutes. Remove with slotted spoon. Repeat with second egg.
• 4. To plate add spinach to a plate. Top with asparagus then the bacon. Add the poached egg to the top and drizzle the hollandaise over top.