EGGS BENEDICT WITH ASPARAGUS AND HOLLANDAISE SAUCE

We often get requests for more breakfast recipes. So, why not take a breakfast classic and turn it into a heart-healthy, anti-inflammatory version? This modified Eggs Benedict recipe, courtesy of Dr. Josh Axe at (https://draxe.com/recipe/eggs-benedict-recipe/) is not only great for breakfast, but can also be a delicious lunch or dinner option. Adding a creamy sauce to any dish just takes things to a whole new level of decadence, leaving you feeling nourished and very satisfied. This hollandaise sauce is extremely easy and fast, too.

Plan: (Standard Plan)

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Serving information: Makes 1 serving covering your protein, fat, and vegetable. This recipe serves one and is easily doubled.

EGGS BENEDICT WITH ASPARAGUS AND HOLLANDAISE SAUCE

INGREDIENTS

1/4-1/2 bunch asparagus (depends on size, close to a cup)
2 tsps. coconut or avocado oil
1/4 tomato, sliced
2 pastured eggs, poached
Himalayan sea salt & freshly-ground pepper, to taste
Hollandaise sauce (see below)
Chives, chopped (optional)

INSTRUCTIONS

In a medium-size frying pan over medium heat, add oil. Sauté the asparagus until tender, about 8-10 minutes
In a medium sauce pan, bring 2-3 cups of water to a boil (just enough to bring water up to an inch on the side of the pan). Once boiling, gently break the eggs (one at a time) into a small bowl or custard cup, then carefully lower the egg into the water. Repeat with the second egg. Allow each egg to boil for 3 minutes. Remove and set aside for assembly.
Place asparagus on a plate, then add tomato on top. Place eggs on top of the tomato and drizzle with hollandaise sauce.

5-MINUTE HOLLANDAISE SAUCE (4 servings)

2 Tbs. Kerry Gold grass-fed butter
1 organic, pastured egg yolk
1/4 tsp. Dijon mustard
1 Tbs. lemon juice
1/4 tsp. Himalayan sea salt
1/2 Tbs. water

INSTRUCTIONS

In a small saucepan, melt the butter over medium-low heat. Add all the ingredients into a high-powdered blender or bullet until well-combined.