Prosciutto Wrapped Asparagus Eggs Benedict
My favorite breakfast of all time, Eggs Benedict, gets a spring makeover with proscuitto wrapped asparagus as the star. A quick blender hollandaise, this spring inspired breakfast comes together quickly. Put Prosciutto Wrapped Asparagus Eggs Benedict on your Easter menu or splurge and have it as a breakfast for one in the middle of the week.
You know what? Being on vacation rocks. We’ve been on a Colorado tour this past week, taking advantage of the awesome spring skiing and visiting with friends and family. I love sleeping in a hotel, having someone else make my bed and I’ve so been enjoying getting a fancy coffee and eating croissants every morning- oh yes I have. We’ve been skiing spring slush under bluebird skies, staying up late and sleeping in even later.
You know what else totally rocks? Taking the time to make a nice breakfast, even if it’s for one, and then sitting down and enjoying it in solitude. I made this a few weeks ago after dropping the kids off at school and while I usually opt for a quick breakfast of a piece of toast or bowl of cereal, I was craving something more. I pulled out all the stops and am so glad I did. I devoured everything on this plate. I might have even licked it. But when hollandaise sauce is involved, I think licking is a given, don’t you?
Life can get a little crazy in the mornings in our house. It’s a mad rush to get the kids fed, dressed and to school on time. I often grab a piece of toast or quick bowl of granola and eat while standing up or on the go. It’s not pretty but I’m keeping it real. Last week after dropping the kids off, I realized I hadn’t eaten. I had a rumbly tummy and a slice of toast wasn’t going to cut it. So 20 minutes later, I sat down to a hot, hearty breakfast for one. With a glass of orange juice and a few magazines, I realized how much I need to to this more. Even if it’s not this elaborate as a breakfast, I need to sit down to eat and be still. I really savored the meal and appreciated the little extra time that went into this. It’s rare that meal time in our house isn’t a little chaotic and this was the grown up break I didn’t even know I needed. You can bet I’ll be enjoying a late breakfast after I drop the kids off a little bit more!
In truth, I don’t know if I was more excited about sitting to the table with no one asking for a glass of milk, or a fork or whatever else they might need or if it was the fact I’d just made hollandaise for myself and I had no one to share it with. Perhaps a bit of both. Hollandaise and silence? It was almost too much for a girl to wish for. I know traditional eggs benedict is served on english muffins but I prefer to eat it on a good dark, seedy bread. I love the nuttiness with the creamy eggs and salty prosciutto. I also took the easy way out and fried my egg instead of poaching it- quicker and no one to impress- you know? Feel free to make it your own.
This would be great as brunch for Easter tomorrow but I really suggest you make it for one on a random Tuesday morning when you’re craving some silence and a good meal.Print
For the eggs benedict:
- 10 pieces asparagus, trimmed and washed
- 4 slices prosciutto
- 2 slices hearty, seedy bread
- 4 eggs
For the hollandaise:
- 3 egg yolks
- 2 tablespoons lemon juice
- salt to taste
- 1/2 cups butter, melted and hot
- 1–2 tablespoons water to thin out if needed
- Wrap 2 slices of prosciutto around 5 slices of asparagus to make two bundles.
- Place the asparagus on a baking sheet and place in a toaster oven or preheated oven to 400F degrees and bake for 10-12 minutes until prosciutto is crispy and asparagus is tender.
- Meanwhile, make the hollandaise by pulsing the egg yolks, lemon juice, cayenne and salt in a food processor for 20-30 seconds. Slowly drizzle in the butter while processing until all the butter is incorporated and the hollandaise is nice and thick and creamy. Keep warm until ready to serve. Using a tablespoon or two of warm water to thin if necessary.
- Fry the eggs in a sauce pan over medium heat in a little bit of butter until cooked to desired doneness and toast your seedy bread or english muffin until just crisp.
- To serve, place the toast on a plate (butter if desired) and top with two eggs and a bundle of prosciutto wrapped asparagus. Drizzle (or cover) with hollandaise and enjoy!