Friday, April 2, 2010

Recipe: Spring Benedict

Need an easy, breezy dish to feed your mixed company of vegetarians and omnivores this Easter? Try this Spring Benedict! It makes use of the first asparagus, is low carb sans bread and even forgoes the hollandaise. Okay, so maybe not so Benedict-y, but the flavor is all there. I promise!

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

No comments:

Post a Comment