Quick Asparagus 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.

KALE AND TOMATO EGGS BENEDICT WITH BERRIES



Kale and Tomato Eggs Benedict with Berries image

These colorful, vegetable Benedicts are low calorie compared to their full-fat relatives!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons light mayonnaise
2 teaspoons whole-grain mustard
1 teaspoon lemon juice
Pinch cayenne pepper
1/4 cup white vinegar
1 tablespoon olive oil
2 ounces Canadian bacon, cut into small chunks
1 shallot, thinly sliced
8 cups petite kale or baby spinach
Freshly ground black pepper
2 whole wheat English muffins, split
1 large ripe tomato, cut into 4 slices
4 large eggs
2 cups berries (such as raspberry, blueberry or blackberry)
Four 6-ounce glasses reduced-fat milk

Steps:

  • For the sauce: Combine the mayonnaise, mustard, 1 tablespoon warm water, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.
  • For the eggs: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
  • Meanwhile, heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm.
  • Toast the English muffins in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each tomato slice with the Canadian bacon-kale mixture.
  • Crack each egg into a separate mug or bowl, and slip them one at a time into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each English muffin. Drizzle with the hollandaise. Serve each with 1/2 cup of berries and a glass of milk.

Nutrition Facts : Calories 381 calorie, Fat 16.5 grams, SaturatedFat 5.5 grams, Cholesterol 211 milligrams, Sodium 635 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 19 grams

QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE



Quick and Easy Hollandaise Sauce in the Microwave image

Quick and easy hollandaise sauce. Makes enough for 2 servings of eggs benedict or asparagus. I've tried several ways to make hollandaise sauce; this method works every time and is very quick. My kids love it. I put poached egg on toast or biscuit and top with sauce. I also add crumbled sausage with jalapeno and garlic.

Provided by scottki

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 2

Number Of Ingredients 5

2 egg yolks
¼ lemon, juiced, or to taste
1 pinch salt
1 pinch cayenne pepper
¼ cup salted butter, melted

Steps:

  • Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
  • Heat in microwave for 15 to 20 seconds; whisk.

Nutrition Facts : Calories 257.3 calories, Carbohydrate 1 g, Cholesterol 265.9 mg, Fat 27.4 g, Protein 2.9 g, SaturatedFat 16.2 g, Sodium 249 mg, Sugar 0.2 g

QUICHE A LA BENEDICT



Quiche a la Benedict image

It's basically asparagus quiche, but with Canadian bacon. Top with your favorite Hollandaise sauce to serve. Enjoy!

Provided by Amanda E. C.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h10m

Yield 8

Number Of Ingredients 17

1 tablespoon vegetable oil
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 pinch salt
4 slices Canadian bacon, cut into 1/2-inch dice
3 tablespoons grated onion
1 clove garlic, pressed
4 eggs
¾ cup heavy cream
½ cup biscuit baking mix (such as Bisquick®)
3 tablespoons butter, softened
2 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 dash hot pepper sauce
1 prepared 9-inch single pie crust
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large skillet over medium heat, and cook and stir asparagus until tender, about 10 minutes. Season with a pinch of salt.
  • Stir Canadian bacon, grated onion, and garlic into the asparagus; cook and stir until the garlic is fragrant, about 1 minute. Remove skillet from heat, cover, and set aside.
  • Whisk eggs, cream, biscuit mix, butter, Parmesan cheese, Dijon mustard, 1/2 teaspoon salt, black pepper, and hot sauce together in a bowl.
  • Place the pie crust into a 9-inch pie dish; spread asparagus mixture into the crust.
  • Spread Colby-Monterey Jack cheese over the asparagus mixture in an even layer, and pour the egg mixture slowly over the quiche.
  • Bake in the preheated oven until the filling is lightly puffed and browned and a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 19.5 g, Cholesterol 156.8 mg, Fat 31.9 g, Fiber 2.2 g, Protein 13 g, SaturatedFat 15.3 g, Sodium 748.1 mg, Sugar 1.6 g

MOCK HOLLANDAISE SAUCE



Mock Hollandaise Sauce image

When I need a quick and easy sauce for veggies or poached eggs, I stir this together for instant 'Hollandaise'.

Provided by Susan Baker

Categories     Other Sauces

Time 5m

Number Of Ingredients 3

1/2 c melted butter
1/2 c real mayonnaise
1/2 tsp lemon juice (or to taste)

Steps:

  • 1. Melt the butter (I use 'I can't believe it's not butter' light) in the microwave
  • 2. Whisk in the mayonnaise (I use Hellmann's light) and the lemon juice
  • 3. Let sit at room temperature until veggies are cooked, then pour sauce directly onto them. The heat from the veggies heats the sauce.
  • 4. This is a great quickie sauce for broccoli, asparagus or quick eggs benedict.

SAUTéED ASPARAGUS WITH BUTTER & PARMESAN



Sautéed Asparagus with Butter & Parmesan image

You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.

Provided by Janet Fletcher

Categories     Side dishes

Yield six to eight

Number Of Ingredients 6

1-1/2 pounds asparagus, trimmed
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano Reggiano

Steps:

  • Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don't overcook; the asparagus will soften a little more as it cools.
  • Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.

Nutrition Facts : ServingSize six to eight, Calories 150 kcal, Fat 90 kcal, SaturatedFat 6 g, TransFat 10 g, Carbohydrate 7 g, Fiber 4 g, Protein 7 g, Cholesterol 30 mg, Sodium 420 mg, UnsaturatedFat 3 g

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.

EASY HOLLANDAISE SAUCE



Easy Hollandaise Sauce image

This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.

Provided by BecR2400

Categories     Sauces

Time 6m

Yield 1 1/2 cups sauce, 10 serving(s)

Number Of Ingredients 5

1/2 cup butter (1 stick)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice
1 teaspoon Dijon mustard

Steps:

  • Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
  • NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Nutrition Facts : Calories 145.3, Fat 15.4, SaturatedFat 9.2, Cholesterol 114.5, Sodium 94.5, Carbohydrate 0.8, Sugar 0.1, Protein 1.4

BLENDER HOLLANDAISE



Blender Hollandaise image

From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus.

Provided by P48422

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

2 large egg yolks
2 tablespoons boiling water
1 cup unsalted butter, melted and hot
2 tablespoons freshly squeezed lemon juice
salt
red pepper, tiny pinch

Steps:

  • Put the yolks in a blender or food processor.
  • Blend on low speed for a couple of seconds, just to whisk the eggs.
  • With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
  • Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
  • Add the lemon juice, salt to taste and the cayenne.
  • If the sauce is too thick, add a bit more boiling water.
  • Will hold, sitting in a bowl of warm water, for hours.

Nutrition Facts : Calories 1163.1, Fat 128.8, SaturatedFat 79.9, Cholesterol 605.1, Sodium 28.1, Carbohydrate 2.7, Fiber 0.1, Sugar 0.7, Protein 5

QUICK ASPARAGUS BENEDICT



Quick Asparagus Benedict image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 bunches thick asparagus (about 1 1/2 pounds)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/3 cup grated Parmesan
2 tablespoons lemon juice
1 tablespoon white vinegar
4 large eggs, at room temperature
1 tablespoon chopped fresh dill, plus a few sprigs for garnish

Steps:

  • Place a rack in the top third of the oven and preheat the oven to broil.
  • Trim off about an inch from the bottom of the asparagus and peel about halfway up. Toss the asparagus with the olive oil on a baking sheet. Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes, stirring occasionally. Remove from the oven and set aside.
  • Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside.
  • Fill a large straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat. Add the vinegar. Crack an egg into a cup and gently slip it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
  • To serve, divide the asparagus among 4 plates and sprinkle with the chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill.

ASPARAGUS EGGS BENEDICT



Asparagus Eggs Benedict image

This is a delicious yet figure friendly breakfast to serve to guests or the family. It's easy and quick to prepare; tastes delicious and looks beautiful. If you like Eggs Benedict, give this a try~ it won't disappoint! Can be served with fresh fruit to round out the dish

Provided by Gayle Kennedy

Categories     Eggs

Number Of Ingredients 13

1/2 c lite mayo
3/4 c lite sour cream
2 tsp melted butter (or butter flavored granules if you want to keep it extra light)
1/2 tsp lemon zest
1/8 tsp cayenne pepper
3 Tbsp non fat milk
1 Tbsp lemon juice
1 1/2 tsp prepared mustard
3/4 lb fresh asparagus, cut in half
8 oz egg substitute
1/4 tsp salt
1/8 tsp fresh ground pepper
8 english muffins, split and lightly toasted

Steps:

  • 1. In a small saucepan, combine all sauce ingredients (1st 8 ingredients)and blend well. Heat over medium-low heat until hot; then keep warm until ready to serve. In a large non-stick skillet, bring 1 cup water to a boil. Add asparagus; return to boil. Reduce heat; cover and simmer 3 to 6 min. or until tender but not mushy. Remove from skillet, cover to keep warm but be careful that the cooking process doesn't continue and over cook them. Discard water and spray same skillet with non-stick spray. Add egg product, salt and pepper; mix well. Cook over medium heat, stirring frequently to scramble. Cook until set. To serve: place 2 English muffin halves on each plate. Top each with eggs, asparagus and 3 TBS (or more) sauce. (Note: if the sauce seems to thicken too much, add a touch of milk, heating first so not to cool down sauce) Sprinkle with paprika if desired and serve immediately

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