Paleo Asparagus Benedict

A delicious Paleo twist on the classic Eggs Benedict, this recipe swaps the English muffin for tender asparagus spears. Perfect for a hearty and satisfying breakfast or brunch.

Ingredients:

4 large eggs
1 bunch asparagus, ends trimmed
4 slices Canadian bacon or ham
1 tablespoon ghee or coconut oil
1 tablespoon lemon juice
1 tablespoon white vinegar
Salt and pepper to taste
Chopped chives for garnish optional

Instructions:

Pour water into a medium-sized saucepan and heat it until it boils

When the water is boiling, add vinegar

One egg at a time, carefully crack it into the water, and poach it for three to four minutes or longer, if preferred to get a runny yolk

Heat ghee or coconut oil in a skillet over medium heat while the eggs are poaching

When the asparagus is tender, about 5 to 7 minutes, add it to the skillet and saut it

Add salt, pepper, and lemon juice to asparagus to season it

Slices of ham or Canadian bacon should be cooked through in a separate skillet

To assemble, put a slice of ham or Canadian bacon on a plate, then add some sauted asparagus and a poached egg on top

If desired, garnish with finely chopped chives

Enjoy and serve right away!

Comments

Raspberry Chocolate Chip Banana Ice Cream

Indulge in the delightful combination of sweet ripe bananas, tart raspberries, and rich dark chocolate chips in this homemade ice cream. It's a perfect treat for a hot summer day or anytime you crave a creamy and fruity dessert. Ingredients: 4 ripe bananas, peeled and frozen 1 cup frozen raspberries 1/2 cup dark chocolate chips 2 tablespoons cocoa powder 2 tablespoons honey or maple syrup 1 teaspoon vanilla extract A pinch of salt Instructions: Place the frozen bananas, frozen raspberries, cocoa powder, honey or maple syrup, vanilla extract, and a pinch of salt in a food processor or blender Blend the ingredients until smooth and creamy, scraping down the sides of the bowl as needed to ensure everything is well combined Once the mixture is smooth, fold in the dark chocolate chips using a spatula or spoon Transfer the mixture to an airtight container and freeze for at least 2...

Cheesecake Brownies

Indulge in the perfect marriage of creamy cheesecake and rich chocolate brownies with this decadent recipe. Ingredients: 1/2 cup unsalted butter 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/3 cup cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 8 oz cream cheese, softened 1/4 cup granulated sugar 1 large egg yolk 1/2 teaspoon vanilla extract Instructions: Preheat oven to 350F 175C Grease an 8x8 inch baking pan In a small saucepan, melt the butter over low heat Remove from heat and stir in the sugar, eggs, and vanilla extract until well combined Mix in cocoa powder, flour, and salt until just combined Spread batter into the prepared baking pan, reserving about 1/4 cup of batter for topping In a separate bowl, beat together the cream cheese, sugar, egg yolk, and vanilla extract until smooth Spread the cream cheese mixtu...

Instant Pot Mushroom Potato Korma

A flavorful and creamy vegan korma made with mushrooms, potatoes, and aromatic spices, cooked in an Instant Pot for convenience and depth of flavor. Ingredients: 1 tbsp oil 1 onion, chopped 2 cloves garlic, minced 1-inch ginger, grated 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp ground turmeric 1/4 tsp cayenne pepper 1 tsp garam masala 1 cup diced potatoes 2 cups sliced mushrooms 1 cup canned diced tomatoes 1 cup coconut milk 1/2 cup vegetable broth Salt to taste Chopped cilantro for garnish Instructions: Put the Instant Pot in saut mode and heat the oil Put in the ginger, onion, and garlic Cook the onions until they become clear Ground cumin, turmeric, cayenne pepper, and garam masala should be added and mixed in For one minute, cook Put in tomato slices, coconut milk, mushrooms, diced potatoes, and vegetable broth Mix well ...

FranCristo de Gea

Search This Blog