Country Eggs Benedict
User Reviews
5
Country Eggs Benedict
Description
Country Eggs Benedict assembles layers starting with toasted whole wheat or whole-grain bread, providing a nutty base. The ham adds savory depth, while roasted asparagus spears bring a tender yet crisp vegetable component seasoned with olive oil, salt, and pepper. Fried eggs cooked in butter and oil add richness and a soft texture.
The hollandaise sauce is made by gently cooking egg yolks with lemon juice over very low heat while whisking in firm butter until thickened, preventing curdling. Chives and parsley added to the sauce deliver subtle herbal notes.
Together, the components create a dish with contrasting textures: crispy bread crusts (optionally removed for presentation), tender ham, fresh asparagus, creamy eggs, and smooth herb sauce. This meal suits brunch or breakfast occasions where a thoughtful balance of flavors and textures is desired.
Practical advice includes that large eggs are used, but eggs can be cooked to any doneness preference. Bread choice is flexible, from dinner rolls to rye, allowing adaptation to personal taste. For those who dislike asparagus, roasted broccoli, cauliflower, or zucchini can substitute. Removing crusts from toast enhances presentation but is optional. The hollandaise sauce requires gentle heat and constant whisking to achieve the right consistency without curdling.
Ingredients
For the asparagus:
- 1 bunch asparagus fresh
- 2 tablespoons olive oil
- salt
- black pepper
For the eggs:
- 6 egg
- 2 tablespoons butter
- 2 tablespoons canola oil
For the sauce:
- 3 egg yolk
- 1 tablespoon lemon juice
- ½ cup butter firm
- 1 teaspoon chives snipped
- 1 teaspoon parsley finely chopped
For Assembly:
- 6 lices whole wheat bread toasted, or whole grain bread
- 6 lices ham cooked
- chives chopped, for serving, additional
- parsley chopped, for serving, additional
Instructions
Roast the asparagus:
- Preheat the oven to 425 degrees.
- Trim any tough ends from the asparagus and place in a single layer on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper. Roll or toss the asparagus to evenly distribute the oil over all the spears.
- Cook for approximately 20 minutes. Exact cooking time will depend on the thickness of the spears. Start checking after about 15 minutes and use your own judgment as to when the spears are done.
- Remove from the oven and set aside.
Prepare the hollandaise sauce:
- Place the egg yolks and lemon juice in a medium saucepan and stir with a wire whisk.
- Add half the butter. Heat over very low heat, whisking constantly until the butter has melted.
- Add the remaining butter and continue whisking until the butter is melted and the sauce thickens.
- When the sauce has thickened, stir in the chives and parsley. Keep over very low heat.
- Toast the bread, remove the crusts and set aside.
Prepare the eggs:
- In a medium non-stick skillet over medium heat, melt half the butter and half the canola oil. Add three of the eggs and cook until whites are cooked through but yolks are still runny.
- Repeat with remaining butter, oil, and eggs.
Assembly:
- For each serving, place one slice of toast on the plate. Top with a slice of cooked ham, several asparagus spears and a fried egg. Drizzle with a generous amount of the herbed hollandaise sauce and sprinkle with additional chives or parsley.
Notes
- Use large eggs and cook them to your preferred doneness, including scrambling if desired.
- Any bread type works; leftover rolls or different grains can substitute for the toast.
- Roasted vegetables like broccoli or cauliflower can replace asparagus if preferred.
- Keep heat very low when making hollandaise to avoid curdling the eggs.
- Removing crusts from toast improves presentation but is optional; save crusts for breadcrumbs later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 470kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 332mg | 111% |
| Sodium | 672mg | 28% |
| Potassium | 379mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1533IU | 31% |
| Vitamin C | 12mg | 13% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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