Grilled Asparagus Eggs Benedict with Poached Eggs, Prosciutto, and Butter Croutons; all drizzled with an amazing and simple Hollandaise sauce. Amazing recipe for deconstructed Asparagus Eggs Benedict.
Deconstructed Asparagus Eggs Benedict
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This post was originally posted in March 2017 but has been reposted for easy findings….
Dear Reader, this deconstructed Asparagus Eggs Benedict recipe is not for the faint of heart. It’s for those of you who love the absolute satisfaction that comes from creating a beautiful dish that tastes super incredible! While this version of Eggs Benedict is actually not hard to make at all, it is however involved.
I do want to point out though that it is SOO totally worth it! Gosh sakes, it is seriously delicious! Try eating Deconstructed Asparagus Eggs Benedict with some homemade rolls for sopping up the extra Hollandaise sauce, y’all are going to want to marry me for this one. Just warning you…
Embarrassed Eggs
Before I tell you how to cook this delicious Eggs Benedict dish, would you like to hear one of my top ten most embarrassing moments ever?
Good, because here goes.
Back in High School and College I participated in Beauty Pageants. Don’t laugh, it helped me pay for college and was a great opportunity for building friendships and confidence. Anyway, that’s not the embarrassing part; that’s just setting the stage for it.
So picture this: Me, looking all fabulous and having done great in the personal interview, then the fitness routine and finally the talent portion of the pageant; now it’s time for the interview questions in front of the audience…
Interviewer:
Juli, some women have chosen to harvest and sell their eggs; what are your thoughts on this and do you think it is ethical?
Me:
Honestly I don’t see how it could be considered unethical. I mean if they are raising and taking care of the chickens, they should be allowed to do what they please with the eggs. Although perhaps the chickens disagree with my opinion. The real question is, why are we worried about “women” selling their eggs? Should there really be gender attached to this concern? Pretty sure men have eggs t…
At about that moment I realized we weren’t discussing chicken eggs at all. However dear Reader, you need not worry because I thought of a genius thing to say to fix my blunder!
Me:
Bok!
Insert big smile and try to act like that answer was on purpose and not totally ridiculous.
Thank you.
I’ve never talked about eggs without thinking of that moment since. Embarrassing as it was, I do however have to point out that I still did great in the pageant an ended it with the “Miss Congeniality” award and a $500 scholarship.
How to Poach {CHICKEN} Eggs
Poaching eggs looks much harder than it actually is. Let me give you a quick step by step with some pointers and then we will move on to the actual recipe:
- On high, bring a sauce pot with approximately 3-4 inches of water and 2 tablespoons of vinegar in it, to a boil.
- Next, crack your egg into a bowl and have it ready to go.
- Then, take a spoon to your boiling water and stir around the outside of the boiling water 3 to 4 times in a circle to get it (sort of) whirl-pooling.
- Now gently slip your egg from the bowl into the center of your whirlpool, and turn the temperature down to to medium-medium-high.
- Cook in the hot water for 4 minutes for a soft yolk, or 6 minutes for a more solid yolk.
- Finally, with a slotted spoon, remove eggs from water and trim off any excess egg tails because they kinda look gross and like the other kind of eggs. Haha! (Actually I have no idea what the other kind of eggs look like).
- Serve immediately or place in a bowl of ice water to stop the cooking process (and then put it back in hot water with any other poached eggs, for 30 seconds, just before plating).
Super easy! However, the number of steps I just listed makes it seem harder than it actually is. Honestly though, it’s a quick and easy process and so totally worth it!
Alright y’all, let’s eat!
Recipe for Deconstructed Asparagus Eggs Benedict:
Save RecipeIngredients
- 4-6 slices thinly sliced Prosciutto
- 1 cup Butter (or Butter Garlic) Croutons
- Water
- 2 tablespoons white vinegar
- 4 Eggs
- Salt and Pepper to taste
- 2 bunches thin asparagus
- Canola or Vegetable Oil
- Salt and Pepper
- 3 Egg Yolks
- 1 tsp Lemon Juice
- Dash of Cayenne (optional)
- 5 Tablespoons (half a cube) Butter
- 3 Tablespoons Heavy Whipping Cream
Instructions
- Bring water and Vinegar to a boil on high, then stir in a circle until you create a slight whirlpool.
- Add an egg to the center of the whirlpool and drop temperature down to medium high.
- Cook for 4-6 minutes, then remove with slotted spoon and either serve immediately or submerge in an ice bath to stop the cooking process.
- Repeat these steps until you've cooked all 4 of your eggs.
- Break the hard ends off the asparagus then peel the stalks about halfway with a vegetable peeler.
- Place all your trimmed and peeled asparagus om a tray generously drizzle with oil, then season with salt and pepper.
- Grill your asparagus, or in batches, cook it in a frying pan for about 2 minutes on each side.
- Place Egg Yolks, Lemon Juice, and (optional) cayenne pepper into your blender.
- In a small sauce pan, combine butter and cream over medium-high-high heat.
- Heat butter cream until it is simmering and foaming.
- Turn your blender on and through the spout or top opening, slowly pour simmering butter-cream in with the egg yolks. It'll thicken as the hot butter/cream cooks it while blending.
- Arrange your Asparagus on a Platter,
- Place the prosciutto around the Asparagus,
- Season your eggs with Salt and Pepper and place them alongside the proscuitto.
- Sprinkle it all with the Croutons,
- and finally; drizzle everything with the Hollandaise.
- Serve and Enjoy!
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Ashes for Beauty
PS- Who wants another sneak peak from my book?! This comes from the first chapter:
“Lena, I am hungry. Go fetch me some of that freshly baked bread Cook always has this time of day. Oh and make sure to get some fresh raspberry preserves too.”
“Lena! Are you listening to me?”
“Lena!” A hand on my shoulder brings me round.
I find myself looking up into the green eyes and pale face of an almost thirteen year old girl with silky shoulder length red hair. She has a flawless upturned nose and a completely freckle free face, which I must point out really isn’t normal for her hair and skin color. Truly, I think it’s a general rule of life that when one has red hair they also have freckles. But not her, she must’ve somehow lost her freckles. And even though I’ve a darker more sunloved complexion and am therefore not of the freckle having nature, I seem to have found what Salena lost.
I have eight freckles. A good number to be sure. That’s why I don’t complain, if I were to have thirteen say, or maybe five, well then I would have reason to be upset. But eight freckles across my small somewhat buttoned nose and dimpled cheek, (for you see only my right cheek has freckles which is quite ill-fated for that is the only side with a dimple too), is a beautiful number to have. Or so Papa tells me. Anyhow, the face I’m looking into has none, not a one freckle to be found and that combined with her fiery hair; well, she could be Mother’s twin.
“Lena!” she says again. “Did you hear what I was saying?”
“I’m not Lena” I say.
“Of course you’re not, but if you’re gonna play the maid and me the princess, then obviously your name should be Lena and mine Gulianya.” Lena tells me, turning away to fix the slightly askew tiara atop her head in the looking glass.
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