Asparagus Eggs Benedict over Lemony Quinoa
Herbed Quinoa
2 cups cooked quinoa
1/4 cup olive oil
the juice and zest of one lemon
1/4 cup feta
1/4 cup chopped parsley
1/4 cup toasted sliced almonds
salt & pepper to taste
In a large bowl assemble all ingredients and mix together gently. This can be made the day before and refrigerated overnight. Bring back to room temperature before serving.
Asparagus
1 Bunch of trimmed asparagus
Steam for 3-4 minutes in 3 inches of salted simmering water then set aside.
Poached Eggs
4 eggs
2 tbsp. white vinegar
In a medium sized saucepan fill it 3/4 of the way with water. bring water to a soft boil, making sure its not vigorous. add vinegar, poach 2 eggs at a time. Crack the egg in the center of the pan and do not disturb it for 2 minutes while it sets. Gently swirl the eggs after they have set and adjust temperature on the water if the boil gets too strong. Cook each egg for about 4 minutes, use a slotted spoon to remove and set eggs aside on a paper towel.
Hollandaise
4 egg yolks
1/2 cup hot melted butter
1 tbsp. lemon juice
1 tsp. white vinegar
salt and pepper to taste
In a blender place yolks, lemon, juice, vinegar, salt and pepper turn your blender on carefully with a rag handy covering the opening. Stream in the hot melted butter slowly and turn the blender off when you reach your desired thickness. Do not over blend or you’ll end up with mayo!
To assemble for brunch, put a 1/2 cup of the quinoa salad on the bottom of the plate, add a few watercress leaves then 6-7 steamed asparagus spears. Place the poached egg on top and the top with 2-3 tbsp. of warm hollandaise sauce! Enjoy!
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