Gluten Free, Dairy Free, & Paleo Asparagus Benedict
This recipe is light and clean but still tastes like your treating yourself!
- 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.
Keep the boiling water from the asparagus and add in the vinegar.
Crack your egg into a little jug or bowl.
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
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.
Melt your coconut oil and, while it’s 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 sauces thicken.
Take your egg out of the water using a spatula and place it on top of your asparagus.
Pour the hollandaise on straight away. Add pepper to taste and enjoy!