Asparagus Benedict

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This is the perfect breakfast if you want something indulgent but entirely healthy. I love traditional hollandaise but the thick butteryness, although delicious, can leave you feeling stodgy and full which isn’t ideal on a Monday morning. This recipe is light and clean but still tastes like your treating yourself!

 Serves 2

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Ingredients:

2 Handfuls of Asparagus

2 Eggs

2 Tablespoons of Cider Vinegar

For the Sauce:

2 Egg Yolks

Half a Lemon, Juiced

3 Tablespoons of Coconut Oil, Melted

 

Firstly, fill your blender with boiling water and leave the lid on while you start cooking. This will warm up the blender and help cook the egg yolk when making the sauce.

Put the asparagus in boiling water and leave it to cook for about 4 minutes.

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When its done take it out and lay it out on your plate.

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Keep the boiling water from the asparagus and add in the vinegar. Crack your egg into a little jug or bowl (I actually use my 1/2 cup measure). Using a fork, stir a whirlpool in the centre of the water while carefully pouring the egg in with the other hand (if it spreads out too much, use the fork to guide the egg whites back over the yolk straight away). Leave it to cook for about 4 1/2 minutes while you make the sauce

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For the sauce, start off by emptying the hot water from your blender and thoroughly drying it. Then add in the yolk and lemon juice and blend until combined.

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Melt your coconut oil and, while its still hot, pour it slowly into the blender on low power. Sprinkle in some salt as its mixing and keep blending for a few minutes to let the sauce thicken.

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Take your egg out of the water using a spatula, dabbing it dry with a paper towel if its drippy. Place it on top of your asparagus.

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Pour the hollandaise on straight away. Add pepper to taste and enjoy!

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This recipe is Gluten Free, Dairy Free, & Paleo.

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