Monday, June 6, 2011

Asparagus Eggs Benedict by Colleen Guenther

This is also one of my favorite breakfast recipes (if not my absolute favorite)!

What you need:
1 bundle Baby Asparagus (average sized asparagus is too woody)
1 packet of McCormick's Hollandaise (must be McCormick's and no other) - butter and water is needed to make the packet or you can make your own hollandaise!!
Thomas English Muffins
Olive Oil
Salt and Pepper


Rinse and cut off the ends (1/4 inch) of the bottom of the asparagus. Toss them in a sautee pan with a little olive oil (about 1 tbs) and a dash of salt and pepper. Sautee for about 4-5 minutes or until a little soft (you still want them to have some crispness though). Once done, set aside off of heat.

Now, make your hollandaise. Just follow the directions on the packet. I usually decrease the amount of butter by a couple tablespoons (I usually end up using about 2-3tbs).

Once you get your hollandaise going, start your eggs and put your Thomas English Muffins in the toaster. I usually use the same pan as I sauteed my asparagus in because it's already oiled up. Crack your eggs (as many as you desire) in the pan and fry up to your desired doneness. Sprinkle a little salt and pepper on them as they fry.

Once everything is complete and your muffins are toasted, here is how you assemble the greatness:

Butter your muffins and put them side-by-side on a pretty plate
Put some asparagus on top of them and then the egg (either one or two)
Then, Slowly ladle the hollandaise on top of that and VOILA - the best breakfast ever!!!!!

To top it all off, you can also make my Morning Potatoes and serve with this. That turns this already amazing breakfast into an absolutely incredible breakfast!!!!

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