Eggs Benedict with Asparagus
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Eggs Benedict, a popular breakfast dish, has made its way to dinner. The bun has been replaced with blanched asparagus to reduce carbs and add more fiber. The poached eggs are served on a bunch of crispy-tender asparagus under a quick twist on hollandaise sauce, a quick mix of mayonnaise, Parmesan, and lemon juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches of thick asparagus (about 700 g)
- 1 tbsp. l. olive oil
- 1/3 cup mayonnaise
- 1/3 tbsp. grated parmesan
- 2 tablespoons lemon juice
- 1 tbsp. white vinegar
- 4 large eggs, room temperature
- 1 tbsp chopped fresh dill + a few sprigs for serving
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Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to grill mode.
- Trim the bottom ends of the asparagus spears by about 2 cm and trim them to about half their length. Toss the asparagus with olive oil on a baking sheet. Season with salt and pepper and broil in the oven until dappled, stirring occasionally, about 7 minutes. Remove from the oven and set aside.
- Combine mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside.
- Fill a large, straight-sided skillet with 2 inches of water and bring to a boil over medium heat. Add the vinegar. Crack an egg into a cup and carefully lower it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3-4 minutes. Carefully remove the eggs from the water with a slotted spoon and pat dry with paper towels.
- For servingDivide the asparagus among 4 plates and sprinkle with finely chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce, and garnish with a sprig of dill.
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