Asparagus Egg Benedict Recipes

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ASPARAGUS EGGS BENEDICT



Asparagus Eggs Benedict image

This is a favorite springtime Sunday brunch item at our house. If I'm not in a time crunch, I will make a hollandaise sauce from scratch. -Mark Morgan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

12 fresh asparagus spears, trimmed and cut in half
1 envelope hollandaise sauce mix
6 large eggs
3 English muffins, split and toasted
1/2 cup shredded Swiss cheese
Paprika

Steps:

  • Place asparagus in a 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., 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. , 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., 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. Serve immediately.

Nutrition Facts : Calories 303 calories, Fat 18g fat (9g saturated fat), Cholesterol 219mg cholesterol, Sodium 503mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

EGGS BENEDICT WITH ASPARAGUS AND BRIE



Eggs Benedict with Asparagus and Brie image

Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

Provided by Dennis Prescott

Categories     HarperCollins     Brunch     Breakfast     Egg     Asparagus     Spring     Brie     Cheese

Yield 4 servings

Number Of Ingredients 9

24 medium- thick asparagus spears
2 teaspoons fresh lemon juice
Salt
8 large farm-fresh eggs
Splash of white wine vinegar
4 English muffins, split and toasted
4 1/2 ounces Brie cheese, cut into thin strips
Hollandaise Sauce
Freshly cracked black pepper

Steps:

  • Preheat the oven to 350°F.
  • Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
  • Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
  • Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
  • Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.

MUSHROOM & ASPARAGUS EGGS BENEDICT



Mushroom & Asparagus Eggs Benedict image

This recipe is easy to make, but it looks like you cooked for hours. I like to serve it with broiled grapefruit topped with brown sugar and ginger for breakfast, and a mixed green-tomato salad tossed with balsamic vinaigrette for brunch or dinner. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 16

12 fresh asparagus spears
3 teaspoons olive oil, divided
1 shallot, finely chopped
2 tablespoons butter, divided
2-2/3 cups sliced baby portobello mushrooms
2-1/2 cups sliced fresh shiitake mushrooms
1 garlic clove, minced
1/4 cup sherry
1/2 cup heavy whipping cream
1/2 teaspoon salt
1 tablespoon minced fresh basil
1 tablespoon white vinegar
4 eggs
4 slices French bread (3/4 inch thick), toasted
1/4 teaspoon pepper
2 teaspoons balsamic vinegar

Steps:

  • Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm., Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil., Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water., Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.

Nutrition Facts : Calories 340 calories, Fat 25g fat (12g saturated fat), Cholesterol 267mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Fresh asparagus, hard boiled eggs, ham and cheese come together in a creamy sauce to create a delicious, hearty breakfast casserole. Serve over hot biscuits. This is the perfect recipe for your next brunch or breakfast potluck.

Provided by TGirl

Categories     Breakfast

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus
3/4 cup butter
3/4 cup flour, all purpose
4 cups milk
1 (14 1/2 ounce) can chicken broth
1 lb cubed ham
4 ounces shredded cheddar cheese
8 hard-boiled eggs, cut into quarters
1/2 teaspoon salt
1/8 teaspoon cayenne or 1/8 teaspoon black pepper
12 biscuits, cut in half

Steps:

  • Cut asparagus into 1/2 inch pieces, and cook until crisp tender in a small amount of water.
  • Melt butter in saucepan, stir in flour until smooth, then add milk and chicken broth.
  • Bring to a boil and cook for 2 minutes while stirring continuously.
  • Add ham and cheese, stir until cheese melts, then add drained asparagus, eggs, salt, and pepper and heat through.
  • Serve over biscuit halves.

Nutrition Facts : Calories 553, Fat 33.4, SaturatedFat 15.6, Cholesterol 197.7, Sodium 1373.9, Carbohydrate 38.6, Fiber 1.9, Sugar 2.6, Protein 24.4

EGGS BENEDICT WITH ASPARAGUS AND CRAB



Eggs Benedict With Asparagus and Crab image

Make and share this Eggs Benedict With Asparagus and Crab recipe from Food.com.

Provided by Sherri Leyendecker

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup parsley
1/4 cup vegetable oil
1 teaspoon vinegar
4 eggs
4 slices Canadian bacon, thin slices, cooked
2 English muffins
4 whole crab claws
steamed asparagus
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
salt and pepper

Steps:

  • Steam asparagus till tender with 1 teaspoon of vinegar.
  • Steam crab till fully cooked.
  • Poach eggs with parsley.
  • Heat muffinfs and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.

Nutrition Facts : Calories 546.3, Fat 47.1, SaturatedFat 19.8, Cholesterol 428.4, Sodium 603.6, Carbohydrate 14.4, Fiber 1.1, Sugar 1.6, Protein 16.9

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