ASPARAGUS BENEDICT BREAKFAST
Serves 2
A fresh take on the classic
INGREDIENTS
- 2 each - Large Free Range Eggs
- 1 bunch - Asparagus Spears
- 40g - Sliced Proscuitto
- 100ml - Hollandaise Sauce
- 1 punnet - Vine Tomatoes
- 20ml - Extra Virgin Olive Oil
METHOD
- Prepare hollandaise sauce
- Gently steam your asparagus spears until bright green, but still firm. Divide into two bunches.
- Poach or steam your eggs to your liking. I recommend soft.
- Using a pair of scissors, cut the vine into 2 pieces, lightly blister the tomatoes in olive oil.
- Place your sliced prosciutto in the center of your plates. Arrange the asparagus on top of the prosciutto slices. Fold the ends of the prosciutto over the asparagus. Top with cooked eggs.
- Spoon hollandaise sauce evenly on top of eggs, and top with freshly milled black pepper.
- Plate vine tomatoes next to your benedicts & serve.
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