Asparagus eggs Benedict

Based on 6 ratings

foodtechnicstyle

Community Member

“What is your favorite asparagus dish? To see your recipe published on Kitchen Stories, send it to community@kitchenstories.com”

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
14 g
Fat
7 g
Carb
22 g
  • 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
    • button mushrooms
    • onion
    • 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.
    • 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!