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)
S&P
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
An easy supper, just add a salad... and a perfect way to use in season Vidalia Onions.
Caramelized Onion + Pancetta Frittata
8 organic eggs
2 oz pancetta, diced
1 small red or Vidalia onion, sliced
1/4C toasted bread crumbs
olive oil
1T butter
salt + pepper
-in a medium non-stick pan, heat butter and splash of olive oil
-add onions, s+p to taste and toss to coat in fat -cook over low heat stirring occassionally until onions are tender, about 10 minutes
-increase flame to med heat and add pancetta
-stir frequently until onions are browned and have a rich, sweet flavor, and the pancetta is crisp, about 10 more minutes
-meanwhile, beat eggs until frothy
-fold in bread crumbs and season with s+p -pour egg mixture into pan with onions + pancetta*
-gently stir eggs until beginning to set
-when bottom of frittata is firm, transfer pan to broiler to cook the top until set, about 3-5 minutes
-invert onto plate and serve warm or room temp
*you may also mix the cooled onions + pancetta mixture, stir into the eggs, then place in a greased baking dish. Bake at 375˚F until frittata is puffed and golden.
Copyright 2008, Molly L. Herrmann
