Vegetarian Eggs Benedict

I know this is a bit of a contradiction. Some vegetarians don't eat eggs, because I guess technically they are unborn baby chickens. But not really. They are delicious and a great source of protein :) I eat eggs a lot and eggs benedict is probably the least healthy way to have them. But this hollandaise sauce was just too easy to make for me to not enjoy the egg-y butter-y goodness. It is a great way to get vegetables into your breakfast though. Switching out ham for asparagus is pretty easy too, for all of the meat lovers our there!

Vegetarian Eggs Benedict
2 english muffins, split
8 stalks asparagus
4 eggs
1 tablespoon vinegar
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
splash of hot sauce
1/2 cup butter

    Start by cutting your asparagus in half, and then slicing the bottom half length-wise. This will ensure even cooking, and is a little easier to cut in the final product. Fill a medium pot with water and bring to a boil. Add asparagus for 3-4 minutes, just until tender. Remove and run under cool water to stop the cooking process. Set aside. 

     Split your english muffins and place face side up on a baking sheet.  Place under the broiler for abour 2-3 minutes until nice and toasted. You can turn off the broiler and leave in the oven to stay warm. 

    Next is the hollandaise sauce. I found a great recipe for hollandaise sauce that is made in a blender, and basically fool proof. First separate your egg yolks. I kept the whites in the fridge until the next day for egg white omeletts :)

    1.) Add your egg yolks, lemon juice, hot sauce, and dijon mustard to a blender. Blend for a minute to scramble up the eggs and combine everything else. 
    2.) Melt the butter in a microwave safe dish, that is easy to pour out of. With the blender on high, slowly pour the hot butter into the eggs. It will immediately thicken and *voila* perfect hollandaise! 

    I will never try and make it the old fashioned way again.... this was just too easy. You can place the blender in a pot with hot water to keep it warm and liquid. 

    Next you need to poach your eggs. Which I still have yet to master. You basically bring a pot of water to a simmer, add the tablespoon of vinegar then slowly crack an egg into it. They take about 3 minutes to cook. Mine were not pretty, round perfect poached eggs. There has to be a better way! Right?

    To assemble remove a hot english muffin from the oven and top with a few asparagus spears. Add your poached egg, and then spoon a generous helping of hollandaise sauce on top. You can sprinkle with cut chives or paprika to brighten it up. 

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