Craving a brunch that feels special and tastes amazing? This Asparagus and Smoked Turkey Eggs Benedict recipe offers a lighter, flavorful twist on a classic, perfect for your healthy brunch recipes collection. You’ll love how easy it is to assemble this elegant dish.
Key Ingredients & Substitutions
- English Muffins: Use whole wheat for extra fiber. Gluten-free muffins work too.
- Asparagus: Fresh is best, but you can use blanched frozen asparagus in a pinch.
- Smoked Turkey Breast: Look for low-sodium, thinly sliced options. Smoked chicken works as well.
- Eggs: Fresh eggs are crucial for poaching.
- Hollandaise Sauce: Consider a healthier, quick blender hollandaise or a dairy-free alternative if preferred.
Ingredients
For the Eggs Benedict:
- 4 English muffins, split
- 1 bunch asparagus, trimmed (about 12-15 spears)
- 8 slices smoked turkey breast
- 8 large eggs
- 1 tablespoon white vinegar (for poaching)
- Salt and black pepper to taste
- Fresh chives or parsley, chopped (for garnish, optional)
For a Quick Hollandaise Sauce (or use your favorite recipe):
- 3 large egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- Pinch of cayenne pepper
- Pinch of salt
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Tools Needed: Large pot, small saucepan, whisk, slotted spoon, toaster
Step-by-Step Instructions
1. Prepare the Asparagus
Blanch the trimmed asparagus spears in boiling water for 2-3 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop cooking, then drain well. You can also lightly sauté or roast the asparagus if you prefer.
2. Make the Hollandaise Sauce
In a blender, combine egg yolks, lemon juice, cayenne pepper, and salt. Blend on low, then slowly pour in the melted butter until the sauce thickens and becomes creamy. Taste and adjust seasonings as needed. Keep warm, but do not cook, as it will curdle.
3. Poach the Eggs
Fill a large pot with about 3 inches of water and bring to a gentle simmer. Add the white vinegar. Carefully crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks. Use a slotted spoon to carefully remove the eggs and drain them on a paper towel-lined plate.
4. Toast the English Muffins and Warm Turkey
While the eggs are poaching, toast the English muffin halves until golden brown. Lightly warm the smoked turkey slices in a dry skillet for a minute or two, or microwave briefly.
5. Assemble Your Benedict
Place two toasted English muffin halves on each plate. Top each half with a few asparagus spears and a slice of warm smoked turkey. Gently place a poached egg on top of the turkey.
6. Garnish and Serve
Spoon a generous amount of hollandaise sauce over each poached egg. Garnish with fresh chives or parsley, if using, and a sprinkle of black pepper. Serve immediately for the best healthy brunch recipes experience.
Variation Ideas
- Spinach Addition: Sauté a handful of fresh spinach with garlic and add it under the turkey for extra greens.
- Avocado Toast Benedict: Spread mashed avocado on the English muffin before adding other toppings.
- Spice It Up: Add a dash of hot sauce to your hollandaise or on top of your finished dish for a kick.
- Different Veggies: Try roasted bell peppers or sautéed mushrooms instead of asparagus.
Storage Instructions
You can store leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days, though it’s best fresh. Reheat gently in a double boiler or microwave on low power, stirring frequently. Leftover poached eggs, asparagus, and turkey can also be stored separately and reheated, but the dish is truly best enjoyed fresh.
Frequently Asked Questions (FAQ)
Q: Can you make the hollandaise sauce ahead of time?
A: Yes, you can make it a few hours in advance, but you’ll need to gently reheat it. Use a double boiler and whisk constantly until warm and smooth.
Q: How do you prevent your poached eggs from breaking?
A: Use very fresh eggs. Adding a tablespoon of vinegar to the water helps the egg whites set quickly. Gently crack each egg into a separate small bowl first, then slide it into the water.
Q: Can you use a different type of bread?
A: Absolutely! Toasted sourdough, bagels, or even thick slices of whole-grain bread make great bases for this healthy brunch recipe.
Q: Is there a dairy-free hollandaise option?
A: Yes, you can find many recipes online for dairy-free hollandaise using plant-based butter or cashews as a base.
Q: What’s the best way to trim asparagus?
A: Hold an asparagus spear at both ends and bend it until the tough, woody end snaps off naturally. This usually gives you the tender part.
Q: Can you bake eggs instead of poaching?
A: You can, but it won’t give you the classic runny yolk texture of a poached egg for Eggs Benedict. If you prefer baked, aim for a soft-baked egg.