Friday, May 8, 2009

Recipe: Spring Benedict

This is a recipe I came up with a couple of years ago, and now is the perfect time to serve it. It would make a wonderful brunch for Mother's Day!

Spring Benedict
serves 4

16-20 Asparagus Spears
8 eggs, softly poached
2T fresh dill, chopped
2T fresh chives, chopped
8 thin slices Gruyere cheese (or more, if desired)
2T Extra Virgin Olive Oil, divided use
Toss Asparagus spears with 1T olive oil and S&P
Roast Asparagus @ 400F until just tender
Arrange spears into bundles of 4-5 each and top with 2 thin slices of Gruyere
Place under broiler until cheese is just melted and bubbly
Top asparagus spears with 2 poached eggs
Sprinkle with dill, chives and season w/ s&p
Drizzle with olive oil
Meat Eater Version: Top asparagus spears with 2 thin slices of prosciutto prior, then Gruyere (if desired) Proceed with recipe

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