Asparagus Eggs Benedict Recipe
Servings: 1
Ingredients
- 12 x Thin asparagus spears, (about 4 ounces)
- 4 lrg Large eggs
- 3 lrg Egg yolks
- 1 Tbsp. Fresh lemon juice
- 1/4 tsp Salt
- 1 pch Cayenne pepper
- 1/3 c. Butter
- 2 whl wheat or possibly sourdough English muffins
Directions
- Fill a medium saucepan or possibly wide deep skillet 3/4 full with warm tap water.
- Bring to a boil over high heat. Reduce heat to maintain a gentle boil. Trim off and throw away woody ends of asparagus. Place asparagus in shallow microwave-safe casserole dish, cover with vented plastic wrap, and cook at HIGH power 1-1/2 to 2-1/2 min or possibly till asparagus are crisp-tender.
- Cover tightly; set aside in a hot place. Break whole Large eggs, one at a time, into a small dish. Slip Large eggs into simmering water. Cook about 3 min for soft-set Large eggs or possibly till cooked as desired. While Large eggs are cooking, place egg yolks in blender container. Add in lemon juice, salt and cayenne pepper. Place butter in microwave-safe measuring c. and cook at HIGH power till melted and bubbly, about 1 to 1-1/2 min. With blender running, pour warm butter in a stream through the hole in the lid. Blend 30 seconds or possibly till sauce has thickened. Split and toast English muffins. Place 3 asparagus spears over each muffin half. Using a slotted spoon, place poached Large eggs over asparagus. Spoon sauce over Large eggs. Serving suggestion: Serve with a fresh fruit salad or possibly melon wedges.
- Makes 2 servings.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 442g | |
| Calories 1012 | |
| Calories from Fat 839 | 83% |
| Total Fat 94.7g | 118% |
| Saturated Fat 49.91g | 200% |
| Trans Fat 0.0g | |
| Cholesterol 1626mg | 542% |
| Sodium 1320mg | 55% |
| Potassium 571mg | 16% |
| Total Carbs 8.91g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.17g | 3% |
| Protein 35.88g | 57% |
