Asparagus Eggs Benedict
Asparagus Eggs Benedict takes approximately 30 minutes from beginning to end. This recipe makes 2 servings with 780 calories, 35g of protein, and 57g of fat each. For $2.
Cook time
30 min
Servings
2
Ingredients
9
Nutrition
per serving780 kcal
Calories
35 g
Protein
57 g
Fat
31 g
Carbs
Ingredients
For 2 servings
Kitchen Tools
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Instructions
- 1
Fill a medium saucepan or wide deep skillet 3/4 full with hot tap water.Bring to a boil over high heat. Reduce heat to maintain a gentle boil. Trim off and discard woody ends of asparagus.
- 2
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 minutes or until asparagus are crisp-tender.Cover tightly; set aside in a warm place.Break whole eggs, one at a time, into a small dish. Slip eggs into simmering water. Cook about 3 minutes for soft-set eggs or until cooked as desired.While eggs are cooking, place egg yolks in blender container.
- 3
Add lemon juice, salt and cayenne pepper.
- 4
Place butter in microwave-safe measuring cup and cook at HIGH power until melted and bubbly, about 1 to 1-1/2 minutes.With blender running, pour hot butter in a stream through the hole in the lid. Blend 30 seconds or until sauce has thickened.Split and toast English muffins.
- 5
Place warmed ham on each muffin half and top with about 3 asparagus. Using a slotted spoon, place poached eggs over asparagus. Spoon sauce over eggs.
