Asparagus Eggs Benedict

It’s Sunday and time for a lazy breakfast with my beautiful man in our favourite café. My
eyes ALWAYS end up looking at Egg Benedicts as they are my favourite for a Sunday
breakfast. But with the English muffin and the buttery and sugary Hollandaise sauce it’s
off the list……

I looked around for a recipe for me to substitute my cravings and I found this. Asparagus
instead of the bread and a healthier version of Hollandaise sauce that’s still is tasty. If you
need more protein put a side of smoked salmon or bacon on your plate.

YUMMY!

Ingredients
(serve 2)
8-10 asparagus spears (boiled)
4 poached eggs

Sauce
3 egg yolks
3 tbsp olive oil
2 tbsp hot water
1 tbsp fresh lemon juice
pinch sea salt
few dashes cayenne

Method
First, drop the asparagus in some boiling water and cook for 4 minutes or until just
soft. Place cooked asparagus on the plate you are going to use to serve breakfast. Place
poached eggs on top of the asparagus (If you don’t know how to poach eggs click on the
link, it’s not as hard as you think).

Method Sauce
Get a small saucepan going with water and bring it to a boil.

In a medium metal bowl add your egg yolks. Whisk until eggs lighten in colour, about 1
minute or so.

Add in the olive oil in a steady stream and whisk.

Add in the water, lemon juice, salt, and cayenne pepper and whisk yourself crazy!
Place the bowl over the pan with the boiling water and continue to whisk for another 1-2
minutes until thickened.

You’ll know the sauce is ready when you can draw a clear line with the whisk across the
bowl or when the sauce is thick enough to coat the back of a spoon. It thickens quickly.