Asparagus Eggs Benedict

Name: Asparagus Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 12 fresh asparagus spears, trimmed and cut in half; 6 eggs; 3 English muffins, split and toasted; 1 envelope hollandaise sauce mix; 6 servings Paprika; 118 milliliters shredded Swiss cheese

Asparagus Eggs Benedict might be just the morn meal you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 194 calories, 11g of protein, and 7g of fat. A mixture of asparagus spears, paprika, muffins, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Place asparagus in a steamer basket.

Ingredients you will need

Asparagus

Equipment you will use

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.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Hollandaise Sauce

Custard

Water

Egg

Equipment you will use

Frying Pan

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.

Ingredients you will need

Water

Egg Yolk

Egg

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Hollandaise Sauce

Poached Egg