Breakfast

Crispy Eggs Benedict

January 6, 2016

Who says you can’t have it all?  Today we’re combing three of my favorite breakfast treats into one tasty meal! Crispy Eggs, meets Eggs Benedict, on top of Avocado toast…makes for one killer combo and is a definite NEW favorite of mine! Let’s jump in!

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Start by making the Avocado spread. Add the meat of 1 ripe avocado to a small mixing bowl.

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Add 2 tsp of chopped parsley…

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…the juice of 1 small lemon…

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…salt to taste…

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…1 tsp ground cumin…

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…1 tsp chili flakes…

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…and 2 tbsp olive oil.

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Give this a quick mash/mix and set aside.

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Begin making the hollandaise sauce by adding 1 egg yolk to a small sauce pan.

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Begin whisking the yolk.  

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As you continue to whisk, slowly add in half of the melted butter (1/4 cup) just a drizzle at a time.

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Do not add all the butter at once and be sure to continue whisking throughout the process; otherwise you risk the whole sauce being broken.

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While continuing to whisk, return the pot to medium heat for one minute.

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Remove from heat and slowly add in the remainder of the melted butter…

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…continuing whisking until the sauce generously coats the back of a spoon. 

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Once you’ve reached the desired consistency, return the pot to medium heat and allow the sauce to set up for 1 minute while continuing to whisk. Remove from heat and add 1 squeeze of lemon…

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…2 tsp chili powder and salt to taste.

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Give this a quick mix and set aside.

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Next up halve 1 bunch of asparagus lengthwise.

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Season the asparagus, and 1 thick slice of sour dough bread, with a drizzle of olive oil…

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…salt, and pepper to taste.

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Transfer the bread and asparagus to a grill top on medium to high heat.  

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Grill both sides of the bread and asparagus for about 1-2 minutes, or until both sides are cooked perfectly.

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Once everything is nice and toasted, remove the bread from the grill and begin topping it with a generous smear of the avocado spread.

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Top with the grilled asparagus.

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Lastly, cook two crispy eggs for about 3-4 minutes. (Click here to for the full recipe).

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When the eggs are done cooking, remove them from the heat and gently blot off any excess grease with a paper towel. Add them to the top of the avocado toast. 

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Top it all off with a couple generous spoon-fulls of the homemade Hollandaise Sauce…

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…a few leaves of parsley…

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…and a sprinkle of chili powder. All that’s left to do is enjoy!

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Crispy Eggs Benedict

Crispy Eggs Benedict

Ingredients

  • 2 breaded poached eggs
  • Thick sliced sourdough bread
  • 1 bunch of asparagus
  • Avocado Spread
  • 1 ripe avocado
  • 1 lemon
  • 2 tbsp olive
  • 1 tsp chili flakes
  • 1 tsp ground cumin
  • salt to taste
  • Hollandaise sauce
  • 1 egg yolk
  • 1/2 cup melted butter
  • 1 lemon
  • 2 tsp chili powder
  • salt to taste

Instructions

  1. Start by making the Avocado spread. Add the meat of 1 ripe avocado to a small mixing bowl. Add 2 tsp of chopped parsley, the juice of 1 small lemon, salt to taste, 1 tsp ground cumin, 1 tsp chili flakes, and 2 tbsp olive oil. Give this a quick mash/mix and set aside.
  2. Begin making the hollandaise sauce by adding 1 egg yolk to a small sauce pan. Begin whisking the yolk. As you continue to whisk, slowly add in half of the melted butter (1/4 cup) just a drizzle at a time. Do not add all the butter at once and be sure to continue whisking throughout the process; otherwise you risk the whole sauce being broken.
  3. While continuing to whisk, return the pot to medium heat for one minute. Remove from heat and slowly add in the remainder of the melted butter, continuing whisking until the sauce generously coats the back of a spoon.
  4. Once you’ve reached the desired consistency, return the pot to medium heat and allow the sauce to set up for 1 minute while continuing to whisk. Remove from heat and add 1 squeeze of lemon, 2 tsp chili powder, and salt to taste. Give this a quick mix and set aside.
  5. Next up halve 1 bunch of asparagus lengthwise. Season the asparagus, and 1 thick slice of sour dough bread, with a drizzle of olive oil, salt, and pepper to taste. Transfer the bread and asparagus to a grill top on medium to high heat. Grill both sides of the bread and asparagus for about 1-2 minutes, or until both sides are cooked perfectly.
  6. Once everything is nice and toasted, remove the bread from the grill and top with a generous smear of the avocado spread. Top that with the grilled asparagus.
  7. Lastly, cook two crispy eggs for about 3-4 minutes. You can find the full recipe for crispy eggs here: http://bit.ly/1PKUPNL.
  8. When the eggs are done cooking, remove them from the heat and gently blot off any excess grease with a paper towel. Add them to the top of the avocado toast.
  9. Top it all off with a couple generous spoon fulls of the homemade Hollandaise Sauce, a few leaves of parsley, and a sprinkle of chili powder. Enjoy!
http://www.byrontalbott.com/crispy-eggs-benedict/

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| Top Left: Medium All-Clad Sauce Pan | Top Middle: All-Clad Grill | Top Right: Small All-Clad Sauce Pan |

| Bottom Left: Glass Bowl Set | Bottom Middle: Maple Boos Cutting Board | Bottom Right: Electric Frother |

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