Asparagus Eggs Benedict

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King Arthur Flour


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In a large bowl, a mixer bowl, a food processor or your bread machine, beat together all the ingredients to form a smooth, sticky dough. The dough needs to be beaten for about 5 to 8 minutes (about 90 seconds in a food processor), so unless you feel like

Now, you can either bake English muffins in the oven, or dry-fry them on top of the stove. Read both sets of directions first, to decide which you want to do.

Lightly grease 10 to 12 English muffin rings* (non-stick spray works well), and place the rings on a lightly greased or parchment-lined baking sheet that's been sprinkled with a small amount of cornmeal. Note: the cornmeal isn't really necessary; but it m

*If you don't have English muffin rings, simply drop the dough onto the pan and shape it with your fingers. The muffins won't be as symmetrical, but they'll taste just fine.

Stir the dough, then drop a scant 1/4 cup into each ring. Sprinkle lightly with cornmeal. Smooth the dough, if desired, with your fingers, which you've dipped in water first. Place the pan, covered, in a warm place to rise for 1 hour, or until the muffins

If you've used muffin rings, place a clean sheet pan, bottom-side down, atop the muffins. This keeps the muffins flat on both sides (rather than crowned on the top) so they'll fit better in the toaster slot. Note: If you're not using muffin rings, don't p

Let the dough rise for 1 1/2 hours, until it's very puffy looking. Preheat a griddle to 325°F. Lightly grease English muffin rings (if you're using them). Place the rings on the grill. Lightly stir the dough, then use a 1/4-cup measure or muffin scoop to

Dry-fry the muffins (this means frying without grease) for about 10 to 12 minutes on the first side before turning them over to cook on the other side. You'll know the muffins are ready to turn when the top side has formed a skin. Cook the muffins for abo

Combine the lemon juice, water, shallots or onions, capers, black pepper and Worcestershire sauce in a very small pan. Set the pan over medium-high heat, and bring the mixture to a boil. Cook until most of the liquid has evaporated; this will take only 2

Place the double boiler over simmering water. Separate the four eggs, discarding the whites or setting them aside for another use. Whisk the 4 egg yolks into the double boiler, continuing to whisk until the egg yolks thicken. Add the tablespoon of mustard

Whisk until all the butter is incorporated; the sauce should be thick but still light. If it's thick like mayonnaise, whisk in a bit of water until it's of a pourable consistency. Note: A quick method of finishing the sauce is to scrape the egg yolk mixtu

*To roast asparagus, spray a cookie sheet with olive oil spray (or drizzle it with olive oil), and lay the asparagus onto the sheet in a single layer. Spray or drizzle the asparagus with additional oil, and bake in a preheated 350°F oven for 15 to 30 minu

Toast the English muffins, then place a slice of tomato on each half. Divide the grilled or roasted asparagus among the muffin halves. Place them on a serving platter while you poach the eggs.

Bring 2 quarts of water to a simmer. Add 1 tablespoon white vinegar and 1 teaspoon salt to the water. Turn the heat down so the water is barely simmering, break the eggs into a bowl, then slip them into the hot water. Cook the eggs for 3 to 4 minutes, unt

Place an egg atop each muffin half. Drizzle with the sauce, and serve immediately.

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