When my mom was visiting, we decided to make Asparagus Eggs Benedict. It was so yummy too!
I haven’t been having this delicious breakfast entree since I’ve been GF/DF so I was excited to give this one a try!
Asparagus Eggs Benedict
8 asparagus spears
1 cup water
1/2 tablespoon lemon juice
2 slices prosciutto (I used the Busseto brand)
1/4 teaspoon white vinegar, divided
1 tablespoon chives, chopped
Dairy-Free Hollandaise Sauce:
2 egg yolks
1/3 cup almond milk
2 tablespoons water
1/4 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon dijon mustard
1/4 cup dairy-free margarine (I use SmartBalance)
- Using a double boiler set over simmering water, whisk the egg yolks, milk, water, salt, lemon juice, cayenne pepper and mustard. Continue whisking until blended.
- Cook over medium heat until the sauce begins to thicken. Be sure to whisk often so clumps do not form. When it reaches your desired consistency (mine took about 13 minutes to get there), remove from the heat and whisk in the margarine.
- Place the sauce back over the simmering water until ready to use. Check on it from time to time and whisk to keep it smooth.
- In the meantime, snap the woody stems from the asparagus and peel (if desired… my mom likes her asparagus peeled). In a small skillet, bring the water and lemon juice to a simmer over medium-high heat. Once simmering, place the asparagus in the water and heat through until bright green, about three minutes.
- Poach your eggs as desired. I make mine using the Pampered Chef Microwave Egg Cooker. Crack one egg into each well. Puncture the yolk with the tip of a very sharp knife or use a toothpick. Pour 1/3 cup water over each egg. Add 1/8 teaspoon white vinegar into each well.
- Cover with a paper towel and microwave on HIGH 60 to 90 seconds or until the eggs are firm. Remove using a slotted spoon. While the eggs are cooking, finely chop the chives.
- To serve, place 4 asparagus spears on each plate. Cover the asparagus with a slice of prosciutto and one poached egg. Spoon the hollandaise over the top and garnish with the chives.
I hope you enjoy this as much as we did! The recipe for the hollandaise is great over eggs, asparagus, and poached fish.
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