Zylo AI Logo
recipes

Keto Asparagus Eggs Benedict Recipe

Breakfast
Gluten Free
Quick Easy
Vegetarian
★★★★★
5/5
(5 reviews)
By Zylo Nutritionist Team
Keto Asparagus Eggs Benedict
Zylo Recipes

Description

Imagine starting your day with a dish that feels both indulgent and nourishing—this vegetarian eggs benedict offers precisely that experience. It’s a delightful reinvention of a beloved classic, thoughtfully crafted to be lighter and brighter, perfect for a weekend brunch or a special weekday treat. At its heart is the perfectly poached egg, a culinary skill that, once mastered, opens a world of possibilities.

The silken egg white gives way to a warm, liquid yolk, creating a luxurious sauce as it mingles with the other flavors on the plate. This golden richness is further enhanced by a velvety hollandaise sauce, a cornerstone of the traditional benedict. This version honors the classic sauce's rich, buttery character, while achieving a balance that complements the other ingredients without feeling heavy.

The hollandaise drapes beautifully over the egg and the bed of blanched asparagus, its smooth texture a counterpoint to the slight resistance of the perfectly cooked spears. Instead of the traditional English muffin, this recipe uses tender asparagus spears, lightly blanched to retain their vibrant green color and crisp texture. The asparagus provides a fresh, clean base that not only lightens the dish but also adds a subtle earthy sweetness that enhances the overall flavor profile.

Each element of this dish is carefully considered to create a harmonious blend of flavors and textures. The richness of the egg and hollandaise is balanced by the freshness of the asparagus, resulting in a dish that is both satisfying and invigorating. The combination of the creamy sauce, the delicate egg, and the crisp-tender asparagus creates a delightful mouthfeel that will leave you wanting more.

This vegetarian eggs benedict is more than just a meal; it's an experience. It's a chance to savor the simple pleasures of good food, thoughtfully prepared and beautifully presented. Whether you're a seasoned cook or a novice in the kitchen, this recipe offers a rewarding opportunity to create something truly special.

So, gather your ingredients, embrace the process, and prepare to be delighted by the elegant flavors and textures of this modern twist on a classic favorite.

Preparation Time

Prep Time
7 min
Cook Time
30 min
Total Time
37 min

Nutrition Information

Per 1 egg benedict serving
C
Calories
530 Kcal
C
Carbs
6 g
Fi
Fiber
3 g
Sugar
3 g
P
Protein
27 g
C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 17 g
Cholestrol 370 mg
Sodium 700 mg
Potassium 300 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Raw Egg, Yolk
    Raw Egg, Yolk
    2 large
    2.
    Water
    Water
    3 tablespoon
    3.
    Lemon Juice, Fresh
    Lemon Juice, Fresh
    ½ tablespoon
    4.
    Unsalted Butter
    Unsalted Butter
    3 tablespoon
    5.
    Salt
    Salt
    ⅛ teaspoon
    6.
    Paprika
    Paprika
    ⅛ teaspoon
    7.
    Cayenne
    Cayenne
    ⅛ teaspoon
    8.
    Asparagus, Raw
    Asparagus, Raw
    4 ounce
    9.
    Salt
    Salt
    ⅛ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    11.
    Raw Egg
    Raw Egg
    2 large
    12.
    Vinegar
    Vinegar
    ⅛ teaspoon

Instructions

    1.
    In a bowl, whisk together the egg yolks, water, and lemon juice until light and frothy. This creates the base for your creamy hollandaise.
    2.
    Create a double boiler by placing your bowl over a pot filled with 1 inch of simmering water (ensure the bowl doesn't touch the water). Continuously whisk the egg yolk mixture over the simmering water until it thickens and bubbles slightly around the edges. You'll feel it becoming richer and more viscous as you whisk.
    3.
    Whisk in the salt, paprika, and cayenne for flavor. Gradually whisk in the melted butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. Continue whisking until the sauce becomes thick, glossy, and doubles in volume. Remove from heat and set aside to cool slightly and thicken further.
    4.
    Wash and trim the asparagus. Cut them into approximately 5-inch long pieces, removing the tough ends. You can also remove the tops if desired for a more uniform appearance.
    5.
    Place the asparagus in a pot and cover with water. Bring the pot to a boil over high heat and cook for a few minutes, until the asparagus turns bright green and is tender-crisp. Immediately drain the pot and transfer the asparagus to an ice bath to stop the cooking process and preserve the vibrant color.
    6.
    Ladle approximately 3 tablespoons of hollandaise sauce onto each plate. Arrange about 8 pieces of blanched asparagus on top of the sauce, creating an attractive base for the eggs benedict. Lightly sprinkle with salt and pepper to enhance the flavors.
    7.
    Fill a pot with about 6 inches of water and add the vinegar (this helps the egg whites coagulate). Bring the water to a gentle simmer. Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, and carefully pour the egg into the center of the whirlpool. Stir the water gently around the egg to help the whites cook and envelop the yolk. Cook to your desired doneness, about 3-5 minutes for a medium-poached egg. Repeat with the second egg.
    8.
    To assemble the servings, each plate should have 3 tablespoons of hollandaise sauce, approximately 8 pieces of asparagus, a pinch of salt and pepper on the asparagus, 1 perfectly poached egg placed on top, and an additional 1 tablespoon of hollandaise sauce drizzled over the egg for a final touch of richness.