Just a few weeks ago I posted a recipe for Eggs Benedict without the sauce. Since then, I’ve been dreaming of a delicious eggs benedict with hollandaise sauce. This morning I made the mistake of watching a cooking show that I had dvr’ed last week this morning, making me crave a tasty breakfast. I remembered that I had half a French baguette in the freezer, a few eggs and asparagus. I quickly decided I would make my own take on eggs benedict, this time, sans meat. This meal is definitely good for dinner too, I’m a big fan of breakfast at times other than the morning. You could definitely do this with english muffins, add bacon, ham or another meat. I think it would also be good with spinach and grilled tomatoes.
Ingredients:
Serves 2
Printable Recipe
4 eggs
1 egg yolk
2 tablespoons butter, melted
1 tablespoon butter
1/2 tablespoon lemon juice
10-12 stems asparagus, bottom removed
salt
pepper
1/2 red onion, diced
6 thin slices french baguette
1/8 teaspoon chili powder
1/4 teaspoon smoked paprika
1 egg yolk
2 tablespoons butter, melted
1 tablespoon butter
1/2 tablespoon lemon juice
10-12 stems asparagus, bottom removed
salt
pepper
1/2 red onion, diced
6 thin slices french baguette
1/8 teaspoon chili powder
1/4 teaspoon smoked paprika
Preheat oven to 350.
For hollandaise sauce, add lemon juice and yolk to metal bowl and beat until doubles in size. Place bowl over double boiler or over a pot with boiling water. Ensure water does not touch bottom of bowl. Pour in melted butter and whisk until incorporated. Careful not to allow egg to cook. Remove from heat, add chili powder and smoked paprika and cover, mix and set aside.
Boil water in large pot for poached eggs. Place French Baguette into oven on middle rack and let heat for about 10 minutes. Watch to prevent burning.
In medium pan, caramelized onion for about 3-5 minutes, remove from pan. Add remaining butter to pan and add asparagus, season with salt, pepper. Add 1 tablespoon water and cover and cook about 5-7 minutes.
While asparagus is cooking, add eggs to boiling water for poached eggs. I used silicone eggs cups to make it a bit easier and I highly recommend them.
Top bread with eggs, onions and asparagus. Spread onions around and top with sauce. If sauce it thick, add 1 teaspoon water.
Enjoy!
Looks like Spring on a plate. Great idea to use French bread: would probably be also good on Challah.
Thanks. It's definitely spring-y. Challah would be awesome too. I need me some of that
So good! I made this yesterday afternoon after you posted it, except with spinach instead of asparagus and shallots instead of red onion (I hate red onion for some reason, I can't explain why). Delicious, thanks for posting it!
awesome, thanks. I like spinach, but the Vegetarian does not.
What a gorgeous asparagus recipe to celebrate spring's arrival. Just want to let you know about an asparagus recipe contest that's super simple to enter and offers gourmet prizes. Hope you'll join us at Beet 'n Squash YOU!
Love, Mel
I want this right now! Ahh! Must find asparagus…
haha, yea its much better with asparagus