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Eggs Benedict with Parsley Asparagus

By Jason Fung, MD

Eggs Benedict with Parsley Asparagus

This is an elegant breakfast or brunch option for any day of the week, though you may want to reserve it for special occasions, perhaps for those mornings when you are served breakfast in bed. Recipe from Paleo Leap
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Light Meal
Cuisine American
Servings 4
Calories 607 kcal

Ingredients
  

  • 4 large Portobello mushroom caps
  • 4 eggs
  • 3 tbsp olive oil
  • salt
  • pepper

Parsley Asparagus

  • 1 bunch parsley
  • 1/4 cup almonds raw
  • 4 tbsp olive oil
  • salt
  • pepper
  • 1 bunch asparagus

Hollandaise Sauce

  • 1/2 cup ghee melted
  • 2 egg yolks
  • 1 tbsp lemon juice
  • pinch salt
  • pinch cayenne pepper

Instructions
 

  • Make the hollandaise sauce by whisking the egg yolks, lemon juice, cayenne, and salt in a heatproof bowl.
  • Place the sauce on a double boiler over medium heat, constantly whisking and slowly adding the ghee until the sauce thickens.
  • Remove the bowl, set aside, and cover to keep warm.
  • Remove stems from mushroom caps. Remove gills, if desired.
  • In a large bowl, toss mushroom caps in olive oil, salt, and pepper.
  • Place mushrooms on a hot grill stem side down over medium-low heat. Allow to cook on each side for approximately 4 minutes. The caps should shrink in size and be slightly charred.
  • While caps are grilling, get ready to poach the eggs.
  • Bring a pot of water with 1 tbsp. of apple cider vinegar to a light simmer; break the eggs carefully in the pot, one at a time, and cook about 3 minutes.
  • Put egg on top of mushroom cap and pour hollandaise sauce on top.
  • For parsley asparagus: Remove tough ends of asparagus.
  • In a large bowl, toss asparagus in 2 tbsp olive oil, salt, and pepper.
  • Place asparagus on a hot grill, over medium-low heat. Cook for several minutes until tender and slightly charred. Be sure to turn asparagus frequently to avoid burning.
  • In a blender, mix together parsley leaves with remaining olive oil, almonds, salt, and pepper. Blend until the mixture takes on the look and texture of pesto.
  • Cover asparagus with parsley and serve.

Nutrition

Nutrition Facts
Eggs Benedict with Parsley Asparagus
Amount per Serving
Calories
607
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
20
g
125
%
Cholesterol
 
303
mg
101
%
Sodium
 
113
mg
5
%
Potassium
 
766
mg
22
%
Carbohydrates
 
11
g
4
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
15
g
30
%
Vitamin A
 
2407
IU
48
%
Vitamin C
 
27
mg
33
%
Calcium
 
110
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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