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!
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