Whole-grain Bagel with Almond Butter, Banana, Cinnamon, Maple syrup, Walnuts, and Dark Chocolate
What does breakfast look like in your house?
Toss out your standard breakfast and try these delicious and healthy recipes instead.
Makes 2 servings
2 English muffins, split and toasted
8 thick asparagus, tough ends removed and split lengthwise (or 16 thin asparagus), steamed for 1 minute in the microwave then drizzled with olive oil and sprinkled with fleur de sel and black pepper
4 slices prosciutto, cooked in a pan for about 30 seconds per side, or until lightly browned and crisp
For the sauce (recipe adapted from Everyday Food Magazine)
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt (do not add salt if you use salted butter)
1/2 cup (1 stick) goat’s milk butter (or regular butter, salted or unsalted)
For the poached eggs
4 very fresh large eggs
A large pot of water, heated to just below boiling point, about 200˚F or 90˚C (use a thermometer to monitor it)
A good pinch of salt
1 tablespoon white vinegar
Prepare the English muffins, the asparagus and the prosciutto slices. I made sure everything was ready before making the sauce and the eggs. I kept the English muffins warm in a 180˚F (85˚C) oven with the serving plates and zapped the asparagus and prosciutto slices in the microwave for 10 seconds to warm everything up right before serving.
Make the sauce: In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Transfer to a measuring cup and cover until service. Heat it back up in the microwave for about 30 seconds (low power setting) before serving if needed.
What to do if your sauce breaks (the fat separates from the rest of the sauce or it starts to look curdled): you need to add a fresh egg yolk to rebind the liquids. In a small bowl, whisk together 1 egg yolk and 1 tablespoon cold water. Pour your sauce back into the blender and mix at low speed. With blender running, slowly pour the new egg yolk/water mixture into the sauce. Mix for 10-15 seconds and just like that, it should be fixed. Heat it back up gently in the microwave (low power setting) right before serving.
Make the poached eggs: Bring the water to 200˚F or 90˚C and add the salt and vinegar. Crack your eggs one by one in a small bowl first (make sure not to break the yolk or you can’t use the egg!) then gently slide the entire egg into the water to poach. You can add the four eggs to the pot to cook them all together. 3 ½ minutes will cook the eggs until the edges of the yolk are cooked and the center is still runny. Fish the eggs out one by one with a slotted spoon and reserve in a small plate.
Assemble your Eggs Benedict: Take your English muffins and warm plates out of the oven. Place one slice of prosciutto on each muffin, then divide the asparagus stalks in four portions, placing them over the prosciutto. Top with a poached egg and a generous spoonful of hollandaise sauce. Garnish with thinly sliced chives and freshly ground black pepper.