World · Keto
Asparagus Eggs Benedict
Charred asparagus stands in for the English muffin under poached eggs and silky hollandaise. A bright, no-bread brunch.
Halal-friendly Medium
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
3g Net carbs
16g Protein
61g Fat
615 Calories
Per serving
Ingredients
- 12 (120g) Asparagus spears, trimmed
- 4 Large eggs (for poaching)
- 2 Egg yolks (for hollandaise)
- 1/2 cup (113g) Butter, melted
- 1 tbsp Lemon juice
- to taste Salt, cayenne, black pepper
Method
- Toss asparagus with a drizzle of oil and char on a grill pan or under the broiler, 4-5 minutes.
- Poach the 4 whole eggs in simmering water with a splash of vinegar, 3 minutes.
- Whisk yolks with lemon juice in a heat-safe bowl over a pan of barely simmering water.
- Slowly drizzle in melted butter, whisking constantly, until the sauce is glossy and thick. Season with salt and a pinch of cayenne.
- Plate asparagus, top with two poached eggs per serving, and spoon hollandaise generously over the top.
You might also like
1,750+ keto recipes from around the world, in your pocket.
