Asparagus eggs Benedict

Based on 5 ratings
foodtechnicstyle

foodtechnicstyle

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Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
egg
3 stalks green asparagus
button mushrooms
onion
English muffin
1 tbsp white wine vinegar
salt
pepper
sunflower oil for frying
Hollandaise sauce for serving
Metric
Imperial

Utensils

  • frying pan
  • toaster
  • cutting board
  • knife
  • pot
  • needle

Nutrition per serving

Cal
208
Protein
14g
Fat
7g
Carb
22g

Step 1/3

Chop and sauté the green asparagus, button mushrooms, and onion. Layer all ingredients on the toasted bottom half of the English muffin.
  • 3 stalks green asparagus
  • 2 button mushrooms
  • 1 onion
  • 1 English muffin
  • sunflower oil for frying
  • frying pan
  • toaster
  • cutting board
  • knife

Chop and sauté the green asparagus, button mushrooms, and onion. Layer all ingredients on the toasted bottom half of the English muffin.

Step 2/3

To poach the egg, bring a small pot filled with water and the added vinegar to a boil, pierce the egg, and boil for approx. 10 sec. Remove from the pot. Reduce heat, bring water down to a simmer, and crack egg into pot. Cook for approx. 3 min. Place your poached egg on top of the prepared muffin. Season with salt and pepper.
  • 1 egg
  • 1 tbsp white wine vinegar
  • salt
  • pepper
  • pot
  • needle

To poach the egg, bring a small pot filled with water and the added vinegar to a boil, pierce the egg, and boil for approx. 10 sec. Remove from the pot. Reduce heat, bring water down to a simmer, and crack egg into pot. Cook for approx. 3 min. Place your poached egg on top of the prepared muffin. Season with salt and pepper.

Step 3/3

Serve with Hollandaise sauce and enjoy!
  • Hollandaise sauce for serving

Serve with Hollandaise sauce and enjoy!