A Fresh Take On Eggs Benedict
A Lighter Asparagus Eggs Benedict Serves 2
Serves: 2
  • ¼ cup packed cilantro leaves
  • 2 tablespoon olive oil
  • 1 tablespoon juice and 1 teaspoon finely grated zest from a lime
  • ½ cup low-fat ricotta cheese
  • Salt and ground black pepper
  • Pinch cayenne
  • 4 large eggs
  • 8 asparagus spears, snapped, tough ends discarded, spears halved crosswise and lengthwise
  • 2 English Muffins, split
  1. Pulse the cilantro leaves with 1 tablespoon of the oil and lime juice and zest in a food processor until combined. Add ricotta, a sprinkling of salt, pepper, and cayenne; process until well blended. Adjust seasonings, including more oil or lime juice for a thinner, zestier sauce.
  2. Meanwhile, heat 2 teaspoons oil in medium skillet over medium heat; add eggs and fry, seasoning with salt and pepper, to desired doneness.
  3. Toss asparagus with remaining teaspoon of oil and a sprinkling of salt and pepper; broil until crisp tender, just a few minutes. Toast English muffins.
  4. Assemble: Put toasted English muffin halves on each of 2 plates; top each with a few asparagus stalks and 1 egg. Spoon the ricotta sauce over both pieces of bread and serve.
For a little kick we often sprinkle the fried eggs with a little pimentón or chipotle powder.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/a-fresh-take-on-eggs-benedict/