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Grilled Asparagus Benedict

Prep Time
15 mins
Cook Time
15 mins
Servings
1 Person

Fats aren’t the health villains we’ve been led to believe, and we now know that the right fats are incredibly vital for fighting inflammation and maintaining vitality and overall health. Today, I’m bringing you a recipe that makes the most of one of my favourite fats–butter.

Butter, and ghee, are fats that have been unfairly demonised, but they are in fact super nutritious, packed with vitamins A, D, E and K and gut-loving butyric acid. Not to mention they are some of the most delicious fats around!The asparagus is rich in prebiotic fibres, while the eggs provide those high-quality proteins needed to soothe and nourish the gut, essential for supporting chronic inflammation.

And thanks to the high fat content of this dish, it will help to keep blood sugar levels balanced for hours, meaning no mid-morning hunger pangs or cascading effects on hormone balance.

Be sure to save this recipe for a lazy Saturday morning brunch...

Ingredients:

2 egg yolks

2 eggs

80g asparagus

½ garlic clove, crushed

100g unsalted butter or ghee

1 tsp white wine vinegar

Extra for egg poaching

Squeeze of lemon juice

1 tbsp olive oil

Chilli flakes (optional)

Salt and pepper

Method:

1. Melt the butter and leave to cool. Meanwhile, whisk the egg yolks and white wine vinegar until lighter in colour and texture. Slowly pour in the cooled melted butter as you whisk to combine. Season to taste with salt, pepper and lemon juice.

2. Bring a pan of water to boil and add a dash of white wine vinegar (for the eggs). Heat a skillet or frying pan over a medium heat, add the olive oil and asparagus. Cook for 5-10 minutes, turning to ensure even cooking. Add the crushed garlic in the last minute of cooking to ensure it does not burn.

3. Meanwhile, poach the eggs in the boiling water and slowly* reheat the hollandaise sauce. To plate, pile the eggs on top of the asparagus, drizzle over the hollandaise sauce and sprinkle with chilli flakes (if using).

* Be sure to slowly reheat the hollandaise and keep an eye on it; if it gets too hot it can become too thick and begin to scramble. If it does, take it off the heat and whisk in an ice cube to bring it back together.

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