This Recipe is part of the Breakfast Sunnyside Up Patio Brunch Menu
During asparagus season, my mother used to make asparagus on toast with sliced boiled eggs and white sauce, one of my favourite lunches as a youngster. I’ve turned that idea into a version of Eggs Benedict that is a winner for brunch or lunch. The low-fat hollandaise can fool anyone – even those who who say they dislike yogurt. When asparagus is not in season you can, of course, substitute smoked salmon, peameal bacon or ham for the asparagus.
Ingredients
1 lb asparagus
2 tsp olive oil
Salt and pepper
8 eggs
4 large slices focaccia or thick French bread, toasted
Yogurt Hollandaise
Directions
1. Trim the asparagus by breaking off any tough ends and wash the spears well. Toss with oil and spread out in a single layer on a baking sheet; sprinkle with salt and pepper. Roast in a 500°F (260°C) oven until just tender, but not browned, 8 to 10 minutes, turning once.
2. Pour enough boiling water into a large, shallow pan to come 3 inches (8 cm) up the side. Return to a boil, then reduce the heat to a gentle simmer. Break each egg into a small dish; gently slip each egg into the water. Cook until the whites are set but the yolks are still soft, about 3 minutes.
3. Place the hot toast on 4 warm dinner plates, and top each with warm asparagus. Using a slotted spoon, patting the bottom to get rid of any moisture, gently transfer 2 eggs to top the asparagus on each serving and spoon on the Yogurt Hollandaise.
Serves 4
Thought that was sweet? You’ll enjoy:
Excerpted from A Taste of Canada by Rose Murray. Copyright © 2008 by Rose Murray. Excerpted by permission of White Cap. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.