Eggs benedict recipe with whole grains and asparagus
(NC)—It's a sure sign of spring when the first bunches of Canadian asparagus appear at the neighbourhood market. Local produce is the freshest you can buy and is always a healthy, nutritious choice. Adding freshly picked, locally grown asparagus into your breakfast or brunch is a simple, unexpected way to energize your body with essential vitamins and minerals and start the day off right.
Fibre is also an essential nutrient and a vital part of healthy eating. Did you know that one slice of bread contains as much fibre as one cup of asparagus? Sufficient fibre helps you maintain a healthy weight as it keeps you feeling full longer without adding extra calories.
This eggs benedict recipe, with asparagus and whole grains, is high in fibre and uses fresh, locally grown produce has everything you want to get you going in the morning.
Century Grain Asparagus Benedict
Prep Time: 30 minutes
Total Time: 35 minutes
1 (56 g) package dry hollandaise sauce mix
24-30 asparagus spears
1 tbsp (15 mL) White vinegar
6 slices Dempster's WholeGrains 100% Canadian Century Grains Bread, toasted
6 slices swiss cheese
12 slices Schneiders Peameal Style Bacon, cooked as per package directions
Salt and pepper
COOK hollandaise sauce according to package directions. Keep warm.
BLANCH asparagus in boiling water until tender crisp about, about 2-3 minutes. Set aside.
BRING a large pot of water to a boil. Lower heat to keep water just simmering. Stir in vinegar. Working one egg at a time, crack into a small cup and gently drop into the simmering water. Once all eggs have been added to the pot, cook until desired doneness, about 3-4 minutes for medium poached. Remove eggs from pot with a slotted spoon.
PLACE 2 slices of peameal bacon on each slice of toast, top with a slice of cheese, a layer of blanched asparagus, and a poached egg. Drizzle with desired amount of hollandaise sauce and season with salt and pepper. Serve immediately.
More recipes can be found online at NaturallyDempsters.ca.
Word count: 359
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