Hey good-lookin’, look at what I’ve got cookin’! The holidays are here and often that means decadence. I saw a version of this on Ina Garten’s Barefoot Contessa on the Food Network, and I haven’t been able to get it out of my head. It originally was a side, but what I’ve got for you is a perfect, decadent, healthy breakfast that is perfect for the holidays. High five, bro!
There aren’t many things better for breakfast besides hollandaise (except frying onions). Eggs Benedict anyone? If you know me, you know one of my favorite smells in the morning is frying onions. You just KNOW that something awesome is going to end up on the breakfast plate! In this case though, no fried onions, but there’s hollandaise (YES!) and crispy prosciutto. Cue the “I’m In Heaven” song, please! I’ll forego the onions this time.
The asparagus is peeled, trimmed, and roasted in a bit of olive oil (healthy), poached eggs (not fried in oil, so also healthy), basil hollandaise (decadent), and crispy prosciutto (decadent). This dish is chock full of asparagus, so one egg is plenty for one person. Perfect decadent moderation to keep you rockin’ through the holidays! Make it for your hunny, and she (or he!) will love ya long time!
Speaking of ROCKIN’ OUT, here’s a little ditty from last year. Polkadot Cadaver has to be one of my favorite bands right now (it goes Suicidal Tendencies, Static-X, Polkadot Cadaver – in that order), and they put out a Christmas EP called From Bethlehem To Oblivion that is amazing! Christmas Angel is my favorite track on the album because it reminds me of my Dadda – he’s my Christmas Angel, but this song – “12 Days of Christmas, Repent!” is a close second. It’s awesome, and perfect for celebrating Christmas METAL STYLE! You should buy this EP for yourself and your friends. \m/
12 Awesome Days,
- For the Asparagus and Eggs
- 2 Bunches Asparagus, bottoms peeled and trimmed
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Cracked Black Pepper
- 2 Tablespoons Distilled White Vinegar
- 4 Whole Eggs
- 4 Slices Prosciutto
- For the Hollandaise
- 2 Egg Yolks
- 1/4 Cup Butter
- 2 Tablespoons Fresh Basil
- 1 Teaspoon Lemon Juice
- Pinch Salt
- Preheat the oven to 400F. Peel the woody stems of the asparagus, and trim. Toss with 1 tablespoon olive oil, season with salt and pepper, and place on a baking sheet. Roast the asparagus in the oven for about 25-30 minutes, tossing every 10 minutes, until tender and still bright green.
- While the asparagus is in the oven, heat a pot of water to just below boiling. Add the vinegar to the water. Crack one egg into a small bowl, and gently ease it into the water, repeating for the next 3 eggs. If there’s not enough room, do the eggs in batches. Let the eggs cook in the water for about 4-5 minutes, until the whites are set, then remove with a slotted spoon to a wet paper towel lined plate.
- Place four slices of prosciutto on a baking sheet, and spray lightly with olive oil. Flip over, and give the other side a light spritz of olive oil. Place in the oven for 1-2 minutes, flip over, and cook for another minute or two just until crispy. Remove to a paper towel to drain any fat, until ready for use.
- In a very small sauce pan, heat the butter over medium heat until it just starts to bubble. The butter has to be hot to make the hollandaise.
- Add the egg yolks, basil, lemon juice and salt to a blender. Turn the blender on low with the lid on. Remove the lid-stopper, and gently, carefully pour in the hot butter. Let mix for about 10 seconds once all the butter is in.
- Divide the asparagus among four plates. Place a poached egg on top of the asparagus, then top with the basil hollandaise. For the finishing touch, crumble one slice of crispy prosciutto over the dish!