Recipe: Asparagus gives Eggs Benedict a makeover

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. Did you know that one slice of bread contains as much fibre as one cup of asparagus? Fibre helps you maintain a healthy weight as it keeps you feeling full longer.

This Eggs Benedict recipe, with asparagus and whole grains, is high in fibre and uses fresh produce.

Ingredients:

• 1 (56 g) package dry hollandaise sauce mix
• 24-30 asparagus spears
• 1 tbsp (15 ml) white vinegar
• 6 eggs
• 12 slices Schneiders Peameal Style Bacon, cooked as per package directions
• 6 slices Dempster’s Whole Grains 100% Canadian Century Grains Bread, toasted
• 6 slices swiss cheese
• Salt and pepper

1. Cook hollandaise sauce according to package directions. Keep warm.

2. Blanch asparagus in boiling water until tender crisp, about 2-3 minutes. Set aside.

3. Bring pot of water to 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, cook until desired doneness, about 3 minutes for medium poached. Remove eggs from pot with a slotted spoon.

4. Place 2 slices of peameal bacon on each slice of toast, top with slice of cheese, layer of blanched asparagus and a poached egg. Drizzle with desired amount of hollandaise sauce and season with salt and pepper. Serve immediately.